LIBRARY OF^ONGRESS. 

Chap....}... Copyright No. 

UNITED STATES OF AMERICA. 



^S*^: 






^^m^^^SrM-: 



THE 



Golden Ace 

COOK BOOK. 



(^ t^ t^ (^ 



HENRIETTA LATHAM DWIGHT. 



New York: 

THE ALLIANCE PUBLISHING COMPANY, 

"Life" Building, 

1S98. 

V - 



•ECOND COPY, 









50431 

Copyrighted, 1898, by 
Henrietta Latham Dwight. 



^v^a^ OF COilfS^ 

JAin-1899 

3r of Cool 



PRESS OF THE PLniPTON MFG. CO., 
HARTFORD, CONN. 



Dedication. 



TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN 

RULE, "TO DO UNTO OTHERS AS THEY WOULD 

HAVE OTHERS DO UNTO THEM," AND THUS 

EXPRESS IN THEIR EVERY-X)AY LIFE 

THE CHRIST IDEAL WRITTEN 

WITHIN, IN THEIR OWN 

SOULS, THIS BOOK 

IS 



Jlffcctionately Tnscribca. 



And God said, Behold, I have given you every herb hearing 
seed, which is upon the face of all the earth, and every tree, in 
the which is the fruit of a tree yielding seed ; to you it shall be 
for meat. And to every beast of the earth, and to every fowl of 
the air, and to every thing that creepeth upon the earth, wherein 
there is life, I have given every green herb for meat: and it was 
so.— Genesis i., 29, 30. 

Thou shalt not kill. — Exodus xx., 13. 

For that which befalleth the sons of men befalleth beasts; 
even one thing befalleth them : as the one dieth, so dieth the 
other ; yea, they have all one breath ; so that a man hath no pre- 
eminence above a beast : for all is vanity. All go unto one place ; 
all are of the dust, and all turn to dust again. Who knoweth the 
spirit of man that goeth upward, and the spirit of the beast that 
goeth downward to the earth? — Ecclesiastes iii., 19, 20, 21. 

He that killeth an ox is as if he slew a man. — Isaiah Ixvi., 3. 

Then said Daniel to Melzar [tAe steward'\, whom the prince 
of the eunuchs had set over Daniel, Hananiah, Mishael, and 
Azariah : Prove thy servants, I beseech thee, ten days; and let 
them give us pulse to eat, and water to drink. Then let our 
countenances be looked upon before thee, and the countenance 
of the children that eat of the portion of the king's meat: and 
as thou seest, deal with thy servants. So he consented to them 
in this matter, and proved them ten days. And at the end of 
ten days their countenances appeared fairer and fatter in flesh 
than all the children which did eat the portion of the king's 
meat. — Daniel i., 11 to 17. 



PPEmCE. 



I SEND this little book out into the world, first, to aid those 
who, having decided to adopt a bloodless diet, are still 
asking how they can be nourished without flesh ; second, in the 
hope of gaining something further to protect " the speechless 
ones " who, having come down through the centuries under 
" the dominion of man," have in their eyes the mute, appeal- 
ing look of the helpless and oppressed. Their eloquent silence 
should not ask our sympathy and aid in vain ; they have a 
right, as our humble brothers, to our loving care and protec- 
tion, and to demand justice and pity at our hands ; and, as a 
part of the One Life, to — 

" life, which all can take but none can give ; 

Life, which all creatures love and strive to keep ; 

Wonderful, dear, and pleasant unto each. 

Even to the meanest; yea, a boon to all 

Where pity is, for pity makes the world 

Soft to the weak and noble for the strong. 

Unto the dumb lips of the flock he lent 

Sad, pleading words, showing how man, who prays 

For mercy to the gods, is merciless, 

Being as god to those ; albeit all life 

Is linked and kin, and what we slay have given 

Meek tribute of their milk and wool, and set 

Fast trust upon the hands which murder them." 
If the cruelty and injustice to animals are nothing to us, 
we have still another argument to offer — the brutalization of 
the men who slaughter that we may eat flesh. Mrs. Besant, 
in "Why I Am a Food Reformer," says: 

" Lately I have been in the city of Chicago — one of the 
greatest slaughter-houses of the world — where the slaughter- 
men, who are employed from early morn till late at night in the 
killing of thousands of these hapless creatures, are made a class 
practically apart from their fellow-men; they are marked out 



by the police as the most dangerous part of the community; 
amongst them are committed most crimes of violence, and 
the most ready use of the knife is found. One day I was 
speaking to an authority on this subject, and I asked him how 
it was that he knew so decidedly that most of the murders and 
the crimes with the knife were perpetrated by that particular 
class of men, and his answer was suggestive, although horrible. 
He said: 'There is a peculiar turn of the knife which men 
learn to use in the slaughter-house, for, as the living creatures 
are brought to them by machinery, these men slit their throats 
as they pass by. That twist of the wrist is the characteristic 
of most crimes with the knife committed amongst our Chicago 
population.' That struck me at once as both a horrible and 
significant fact. What right have people to condemn other men 
to a trade that makes them so readily take to the knife in anger; 
which marks them out as specially brutalized — brutes amongst 
their fellow-men? Being constantly in the sight and the smell 
of blood, their whole nature is coarsened; accustomed to kill 
thousands of creatures, they lose all sense of reverence for 
sentient life, they grow indifferent to the suffering they contin- 
ually see around them ; accustomed to inflict pain, they grow 
callous to the sight of pain ; accustomed to kill swiftly, and 
sometimes not even waiting until the creature is dead before 
the skin is stripped from it, their nerves become coarsened, 
hardened, and brutalized, and they are less men as men because 
they are slaughterers of animals. And everyone who eats flesh 
meat has part in that brutalization ; everyone who uses what they 
provide is guilty of this degradation of his fellow-men. 

" If I may not appeal to you in the name of the animals — 
if under mistaken views you regard animals as not sharing your 
kind of life — then I appeal to you in the name of human brother- 
hood, and remind you of your duty to your fellow-men, your 
duty to your nation, which must be built up partly of the chil- 
dren of those who slaughter — who physically inherit the very 
signs of this brutalizing occupation. I ask you to recognize 
your duty as men and women who should raise the Race, not 

6 



degrade it ; who should try to make it divine, not brutal ; who 
should try to make it pure, not foul ; and therefore, in the 
name of Human Brotherhood, I appeal to you to leave your 
own tables free from the stain of blood and your consciences 
free from the degradation of your fellow-men." 

That flesh-eating is not necessary to the perfect health of 
man is attested by many scientists. The following testimonies 
from some very prominent physiologists and anatomists may 
prove interesting : 

Sir Charles Bell, F. R. S. : " It is, 1 think, not going too 
far to say that every fact connected with the human organiza- 
tion goes to prove that man was originally formed a frugivorous 
animal. This opinion is principally derived from the formation 
of his teeth and digestive organs, as well as from the character 
of his skin and the general structure of his limbs." 

Sylvester Graham, M. D. : " Comparative anatomy proves 
that man is naturally a frugivorous animal, formed to subsist 
upon fruits, seeds, and farinaceous vegetables." 

Professor Wm. Lawrence, F. R. S. : "The teeth of man 
have not the slightest resemblance to those of carnivorous 
animals ; and, whether we consider the teeth, jaws, or digestive 
organs, the human structure closely resembles that of the fru- 
givorous animals." 

Dr. Jozef Drzewiecki : " There is no doubt that fruit and 
vegetable food purifies the blood, while meat inflames and is 
the source of many diseases, which are the punishment for 
breaking the natural law and command." 

Professor Vogt : " The vegetarian diet is the most bene- 
ficial and agreeable to our organs, as it contains the greatest 
amount of carbon hydrates and the best proportion of albumen." 

Sir Henry Thompson, M. D., F. R. C. S. : " It is a vulgar 
error to regard meat in any form as necessary to life. All that 
is necessary to the human body can be supplied by the vegeta- 
ble kingdom. . . . The vegetarian can extract from his food 
all the principles necessary for the growth and support of the 
body, as well as for the production of heat and force. It must 



be admitted as a fact beyond all question that some persons 
are stronger and more healthy who live on that food. 1 know 
how much of the prevailing meat diet is not merely a wasteful 
extravagance, but a source of serious evil to the consumer." 

The following special cablegram from London to the New 
York " Sun," July 3d, 1898, contains a practical illustration of 
the superiority of a vegetable diet : 

" The vegetarians are making a great ado over the triumph 
of their theory in the long-distance test of walking endurance, 
seventy miles, in Germany, this week. The twenty- two starters 
included eight vegetarians. The distance had to be covered 
within eighteen hours. The first six to arrive were vegetarians, 
the first finishing in 14)4^ hours, the second in \4^, the third 
in \5}4, the fourth in 16, the fifth in \6}4< and the sixth in 
17j^. The last two vegetarians missed their way and walked 
five miles more. All reached the goal in splendid condition. 
Not till one hour after the last vegetarian did the first meat- 
eater appear, completely exhausted. He was the only one. 
Others dropped off after thirty-five miles." 

There is no question of the great economy of vegetarian- 
ism. Dr. Alcott, in " Arguments for Vegetarianism," says: 

" Twenty-two acres of land are needed to sustain one man 
on fresh meat. Under wheat that land will feed forty-two peo- 
ple ; under oats, eighty-eight ; under potatoes, maize, or rice, 
one hundred and seventy-six ; under the banana, over six thou- 
sand. The crowded nations of the future must abandon flesh- 
eating for a diet that will feed more than tenfold people by the 
same soil, expense and labor. How rich men will be when they 
cease to toil for flesh-meat, alcohol, drugs, sickness, and war !" 

"Suffer the ox to plough, and impute his death to age and Nature's 

hand. 
Let the sheep continue to yield us shehering wool, and the goats the 

produce of their loaded udders. 
Banish from among you nets and snares and painful artifices, 
Conspire no longer against the birds, nor scare the meek deer, nor hide 

with fraud ihe crooked hook ; . . . . 
But let your mouths be empty of blood, and satisfied with pure and 

natural repasts."* 

* Imputed to Pythagoras. 



Comparative Tables 

OF 

Vegetable and Animal 
FOODS. 



IN 100 PARTS. 



Lean beef. 

Fat beef. 

Lean nnitton 

Fat mutton 

Veal 

Fat pork 

Dried ham 

Tripe 

White fish 

Red fish (salmon).... 

0\'sters 

Mussels 

White of egg 

Yolk of egg , 

Cow's milk (lactin) . 

Cream 

Butter 

Gruyere cheese 

Roquefort 

Dutch 

Chester 

Parmesan 

Cheddar , 



Nitrog- 
enous 
Matter. 



19.3 

14.8 

18.3 

12.4 

16.5 
9.8 
8.8 
13.2 
18.1 
16.1 
14.010 
11.72 
20.4 
16.0 

4.1 

2.7 



Hydro- 
carbonate 
Matter, 



31.5 
26.52 
29.43 
25.99 

44.08 
28.4 



3.6 
29.8 

4.9 
31.1 
15.8 
48.9 
73.3 
16.4 

2.9 

5.5 

1.515 

2.42 



Saline 
Matter. 



30.7 
3.9 
26.7 
83.0 
24.0 
30.14 
27.54 
26.34 
15.95 
31.1 



5.1 

4.4 

4.8 

3.5 

4.7 

2.3 

2.9 

2.4 

1.0 

1.4 

2.695 
2.73 

1.6 
1.3 
0.8 
1.8 
2.0 
3.0 
5.0' 



4.16 
5.72 
4.5 



Water. 

72.0 

51.0 

72.0 

53.0 

63.0 

39.0 

15.0 

68.0 

78.0 

77.0 

80.385 

75.74 

78.0 

52.0 

86.0 

66.0 

15.0 

40.0 

34.55 

36.10 

35.92 

27.56 

36.0 



10 



IN 100 PARTS. 



Beans 

White haricots 

Dried peas 

Lentils 

Potatoes 

Black truffles 

Mushrooms 

Carrots 

Sea-kale 

Turnips 

Cabbage 

Garden beet 

Tomato 

Sweet potato 

Water-cress 

Arrowroot 

Dry southern wheat. 
Dry common w^heat. 

Oat-meal 

Barley-meal 

Rye-meal 

Dry maize 

Dry rice 

Buckwheat 

Quinoa-meal 

Dhoorra-meal 

Dried figs 

Dates 

Bananas 

Walnuts (peeled) 

Filberts 

Ground-nuts (peeled) 

Cocoa-nut 

Fresh chestnuts ( peeled) 

Locust bean 

Cocoa-nibs 1 

Chocolate ' 



Oarljo- 
hydrates. 



55.86 

55.7 

58.7 

56.0 

21.9 

16.0 

3.0 
14.5 

2.8 

7.2 

5.8 
13.5 

6.0 
26.25 

3.2 
82.0 
67.112 
77.05 
63.8 
74.3 
73.2 
71.55 
89.65 
64.90 
56.80 
74.0 
65.9 
65.3 
(?)19.0 

8.9 
11.1 
11.7 

8.1 
42.7 
67.9 

11.10 



Nitrog- 
enous 
Matter. 



Hydro- 
carbonate 
Matter, 



30.8 
25.5 
23 8 
25.2 

2.50 

8.775 

4.680 

1.3 

2.4 

1.1 

2.0 
.4 

1.4 

1.50 

1.7 



22.75 
15.25 
12.6 

6.3 

8.0 
12.50 

7.55 
13.10 
20.0 

9.0 

6.1 

6.6 

4.820 
12.5 

8.4 
24.5 

5.5 

3.0 

7.1 

21.20 



2.0 

2.8 

2.1 

2.6 

0.11 

0.560 

0.396 

0.2 



0.30 



2.61 

1.95 

5.6 

2.4 

2.0 

8.80 

0.80 

3.0 

5.0 

2.6 

0.9 

0.2 

0.632 
31.6 
28.5 
50.0 
35.9 

2.5 

1.1 

50.0 



Saline 
Matter. 



3.65 

3.2 

2.1 

2.3 

1.26 

2.070 



Water. 



8.40 

9.9 

8.3 

11.5 

74.0 

72.0 



0.458191.010 



1.0 
(?) 3.0 

0.6 

0.7 
(?) 1.0 
(?) .8 

2.60 
(?) .7 



83.0 
[93.3 
91.0 
91.0 
82.2 
89.8 
67.50 
93.1 
18.0 



3.02 



2.7a 




3.0 


15.0 


2.0 


15.0 


1.8 


15.0 


1.25 




0.90 




2.50 


13.0 


(?) 1.0 


15.0 


2.3 




2.3 


17.5 


1.6 


20.8 


0.791 


73.900 


(?)1.7 


44.5 


(?) 1.5 


48.0 


(?) 1.8 


7.5 


(?) 1.0 


46.6 


(?) 1.8 


49.2 


(?) 2.9 


14.6 



12.0 



The anah 



• of Fresenius, Letheby 
From " The Perfect Way in 



, Pavy, 

Diet." 



Church, and others. 



' Golden Age, whose light is of the dawn, 
And not of sunset, forward, not behind, 
Flood the new heavens and earth, and with thee bring 
All the old virtues, whatsoever things 
Are pure and honest and of good repute, 
But add thereto whatever bard has sung 
Or seer has told of when in trance or dream 
They saw the Happy Isles of prophecy! 
Let Justice hold her scale, and Truth divide 
Between the right and wrong ; but give the heart 
The freedom of its fair inheritance." 

— Whittier. 



Bread, Biscuit, and Rolls. 

BEATEN BISCUIT.-No. J. 
One quart of flour, two teaspoonfuls of baking 
powder sifted with the flour, a quarter of a tea- 
spoonful of salt, a large heaping tablespoonful of but- 
ter, milk enough to make a stiff" dough. Beat with 
a rolling pin or in a biscuit-beater for ten or fifteen 
minutes until the dough blisters. Roll out about 
half an inch thick or less, prick well with a fork and 
bake in a quick oven. 

BEATEN BISCUIT.-No. 2. 

Two quarts of flour, three ounces of butter, a 
little salt and enough water to make a stiff dough. 
Beat with a rolling pin or in a biscuit-beater twent\^ 
minutes until the dough blisters or snaps. Roll out 
about half an inch thick, prick well with a fork and 
bake in a quick oven. This dough rolled very thin, 
cut with a large cutter, pricked well and baked in a 
quick oven makes delicious wafers to serve with tea 
or chocolate. 

BAKING-POWDER BISCUIT. 

One quart of sifted flour, three-quarters of a cup 
of butter, two heaping teaspoonfuls of baking pow- 
der, one teaspoonful of salt, enough milk to make a 
soft dough. Do not handle any more than is neces- 
sary. Roll thin, cut in small biscuits, prick with a 
fork and bake in a quick oven. 

CREAM BISCUIT. 
One quart of flour sifted, two rounded teaspoon- 
fuls of Cleveland's baking powder, two cupfuls of 



cream and a little salt. Mix, roll out about a quar- 
ter of an inch thick, cut with a small biscuit-cutter, 
prick with a fork and bake fifteen or twenty minutes 
in a quick oven. 

FRENCH ROLLS. 

Two quarts of sifted flour, a pint of warm milk, 
half a cup of butter melted in the milk, a quarter of 
a cup of sugar, three or four eggs beaten light, a little 
salt, a half cake of compressed yeast, dissolved in a 
little warm milk. Make a batter of the milk and 
flour, add the eggs and sugar, beat hard for fifteen 
minutes. Cover the pan and set to rise, over night 
if for luncheon, in the morning if for tea. Knead 
well, but do not add any more flour. Make them 
into shape and let them rise again until light. Bake 
about fifteen minutes in a quick oven. For buns add 
cinnamon. Sift the flour before measuring, and 
measure lightly. 

RAISED FINGER-ROLLS. 
Half a pint of milk, half a pint of water, one- 
third of a compressed yeast cake, one teaspoonful of 
sugar, two teaspoonfuls of butter, one teaspoonful 
of salt. Dissolve the yeast cake in a little tepid 
water, mix as usual, make into a soft dough at night, 
bake for breakfast or luncheon. 

WINDSOR ROLLS. 
Melt half a cup of butter in three-quarters of a 
pint of warm milk, dissolve one cake of compressed 
3'^east in a little tepid milk, stir together and add a 
teaspoonful of salt and enough flour to make like 
bread dough, set to rise in a w^arm place. It will rise 
in about two hours. Roll out the dough, using as 
little flour as possible to keep it froin sticking, and 
cut with a biscuit-cutter, or mould with the hands 
into rolls, put them in pans, and set on the shelf over 

14 



the range to rise about ten or fifteen minutes. Bake 
fifteen or twenty minutes. 

ELIZABETTI ROLLS. 
One cup of sweet milk, half a yeast cake, an even 
tablespoonful of butter, two teaspoonfuls of sugar, 
and one of salt, and flour enough to make as stiff as 
bread dough. Scald the milk and melt the butter in 
it, when lukewarm dissolve the j^east cake, sugar and 
salt and stir the flour in until as thick as bread 
dough. Set to rise over night. In the morning roll 
thin, cut with a biscuit-cutter, put a tiny lump of 
butter on each biscuit, fold in half, set to rise again, 
and when light bake about twenty minutes in a 
moderate oven. This quantity will make twenty- 
four rolls. 

RYE ROLLS. 

Take in the morning from rye bread dough one 
cupful, add to it a tablespoonful of Porto Rico mo- 
lasses, one tablespoonful of sour cream, one even 
tablespoonful of butter. Bake in cups, half fill them, 
set in a warm place to rise for three-quarters of an 
hour, and bake fifteen minutes. This quantity will 

make eight. 

GLUTEN ROLLS. 

Three cups of kernel flour, two even tablespoon- 
fuls of baking powder, half a teaspoonful of salt, 
two cups of milk. Mix the flour, salt and baking 
powder together, then stir in the milk, beat well. If 
baked in iron roll pans heat them well, brush with 
butter; if granite ware, only grease them. This 
quantity will make sixteen rolls. Bake from twenty 
to tw^enty-five minutes. 

PARKER HOUSE ROLLS. 
Sift two cups of flour with half a teaspoonful of 
salt and one teaspoonful of sugar, then add a cup of 



tepid water in which a cake of compressed yeast has 
been dissolved, two tablespoonfuls of melted butter; 
when mixed break in one egg and add flour enough 
to make a soft dough. Knead well, beating the 
dough upon the board. Set to rise in a warm place, 
when light knead again, adding only enough flour to 
keep from sticking to the board, roll out about half 
an inch thick, cut with a biscuit-cutter, brush with 
melted butter, fold in half and set to rise again. 
These rolls can be set at noon if for tea, or in the 
inorning if for luncheon, or they can be made up at 
night for breakfast, when use only half a yeast cake. 
This dough can be moulded into small, oblong rolls 
for afternoon teas. 

BOSTON BROWN BREAD. 
One cup of yellow corn meal, one cup and a half 
of Graham flour, an even teaspoonful of salt, an even 
teaspoonful of soda, two cups of sour milk, half a 
cup of Porto Rico molasses, and butter the size of a 
large w^alnut. Sift the corn meal and soda together, 
add the Graham flour and salt, then the milk and 
molasses, melt the butter and stir in at the last. 
Butter a brown bread mould, pour in the mixture, 
steam for three hours, keep the water steadily boil- 
ing, remove the cover of the mould, and bake twenty 
minutes in the oven to form a crust. 

BOSTON BROWN BREAD WITH RAISINS. 
Follow the preceding recipe, adding a cup of rai- 
sins stoned and slightl}- chopped. Very nice for nut 
sandwiches and stewed bread. 

BOSTON BROWN BREAD STEWED. 
Cut the bread into dice, and when the milk boils 
add the bread and stew gently fifteen minutes. The 
proportion is about a cup of milk to one of bread. 

16 



GRAHAM BREAD. 
Haifa pint of milk, half a pint of water, a pint 
and a half of white flour, an even teaspoonful of salt, 
half a yeast cake dissolved in tepid water. Scald the 
milk and add the half pint of boiling water, set away 
to cool. Put the flour into the bread pan, add milk 
and water when lukewarm and the dissolved yeast ; 
beat well. In the morning add half a cup of Porto 
Rico molasses and Graham flour enough to knead 
well, let it rise for three hours, knead again, make 
into loaves and set in a warm place to rise. When 
light bake in a moderate oven nearly an hour. 

RYE BREAD. 
Dissolve half a yeast cake, two heaping tea- 
spoonfuls of sugar and one of salt in a cup and a 
third of tepid water, then stir into it a pint of white 
flour, and when smooth add enough rye flour to 
make a dough rather stifler than that of white 
bread. Knead thoroughly about fifteen minutes and 
set to rise. In the morning make into a loaf and put 
in a crusty bread pan. 

QUICK WHITE BREAD. 

Three pints of flour, an even teaspoonful of salt, 
two cakes of compressed yeast dissolved in tepid 
water and enough milk to make a soft dough. Set 
in the morning, — it v^ill require about an hour and a 
half to rise, and, after making into loaves, about ten 
minutes. 

DATE BREAD. 

Break the dates apart, wash and drain them in a 
colander, shake them well, set in a warm place to 
dry. Stone and chop enough to make a cupful, and 
knead into a loaf of white bread just before setting 
to rise for the last time. 



COFFEE BREAD —No. J. 

One pound of flour, two eggs, six tablespoonfuls 
of melted butter, six ounces of sugar, a teaspoonful 
of soda, a teaspoonful of cream of tartar mixed dry 
in the flour, and one cup and a half of milk. Beat 
the butter and sugar together, add the eggs well 
beaten, a few grains of cardamom, half a cupful of 
raisins seeded, and a tablespoonful of citron cut fine, 
if liked, then add the milk and flour. Bake in crusty 
bread pans or shallow pans, as convenient. 

COFFEE BREAD —No. 2. 
Half a pound of flour, one egg, two teaspoonfuls 
of sugar, a small pinch of salt, three tablespoonfuls of 
melted butter, three-quarters of a cup of milk, one 
even teaspoonful of soda, two scant teaspoonfuls of 
cream of tartar. Mix and bake in a crusty bread 
pan in a good oven, not too quick, from twenty to 
twenty-five minutes. 

NORWEGIAN ROLLS. 
Two pounds and a half of flour, a pint and a half 
of milk, half a pound of butter, six ounces of sugar, 
one even teaspoonful of cardamom seeds pounded fine, 
and one cake of compressed yeast. Melt the butter 
in the milk, mix the sugar, flour and cardamom 
together and stir the butter and milk into it with 
the yeast cake dissolved in a little milk, mix thor- 
oughly and set to rise. When it is nicely raised, roll 
out the dough and cut with a biscuit-cutter, put in 
pans to rise again,— if they can be raised over steam 
it is better. When light bake in a quick oven. If 
zwieback are wanted, cut the biscuit in half when 
cold and set them in the oven to brown. If wanted 
very nice, brush each half over with white of egg and 
sprinkle with sugar and chopped almonds. The car- 
damom seed may be omitted if not liked. 



RICE MUFHNS. 
Boil a scant half cup of rice in salted water half 
an hour, drain well, and measure out four heaping 
tablespoonfuls of it into a mixing bowl. Stir into it 
while hot a heaping tablespoonful of butter. Beat 
one egg light, add to the rice and butter with a little 
salt, sift half a pint of flour with half a teaspoonful 
of baking powder, and stir in alternateh^ with half a 
pint of milk. Pour the mixture into muffin rings or 
gem pans, which must be heated thoroughly and well 
buttered. Bake about twenty minutes. 

LAPLANDS. 
Half a pint of flour, half a pint of rich milk, a 
quarter of a teaspoonful of salt, three eggs beaten 
separately and very light. Mix the flour, salt and 
milk together, then the yolks of eggs, and lasth^ the 
whites of eggs beaten to a stiff froth. Have a gem 
pan very hot, butter well and fill with the batter and 
bake in a quick oven twelve to fifteen minutes. This 
quantity will make fourteen gems. 

ENGLISH MUFFINS. 
Half a pint of hot milk, half a pint of hot water, 
half a yeast cake, an even teaspoonful of salt and 
one of sugar, and about a pound and a half of white 
flour. Dissolve the yeast cake in a little tepid water 
and add to the batter when lukewarm. The milk 
and water mixed must be stirred into the flour while 
hot. Beat the batter very hard, ten or fifteen min- 
utes; it should be a soft dough. Set to rise over 
night. Flour the board well, drop the dough in large 
spoonfuls in the flour, flatten with the hands and 
form into shape. Let them rise on the board in a 
warm place, and when light bake on a griddle, 
heated only half as hot as for griddle cakes. Flour 
the muffins and bake slowly on one side six minutes ; 



then turn and bake the same on the other side. They 
are very nice spHt and toasted and buttered immedi- 
ately and put together again. 

GRAHAM POPOVERS. 
Beat three eggs very light, and add to them one 
tablespoonful of sugar, one pint of milk, a saltspoon- 
ful of salt. Put in a mixing bowl half a pint each of 
Graham and white flour, stir the eggs and milk grad- 
uall3^ into this and beat until perfectly smooth. Then 
add one tablespoonful of melted butter and beat 
again for some minutes. Brush the cups over with 
melted butter ; if they are of iron heat them, half fill 
wnth the batter and bake in a quick oven fifty min- 
utes at least. 

GRAHAM GEMS. 

To one quart of sweet milk, four cups of Graham 
flour, a teaspoonful of salt. Stir together and beat 
well, the longer the better. Have the gem pans very 
hot, brush well with butter, half fill them with the 
batter and bake thirty-five minutes. 

GEMS OF KERNEL (Middlings) AND WHITE FLOUR. 
Two cups of kernel flour, two cups of white flour, 
four cups of milk or two of milk and two of water, 
one egg, a little salt, a heaping teaspoonful of sugar, 
two teaspoonfuls of baking pow^der, two large table- 
spoonfuls of melted butter. Beat the egg very light 
in a bowl, add the sugar and salt, the milk and but- 
ter, sift the flour together and beat the batter hard 
for a few minutes. Have the iron gem pans very hot, 
butter and fill, and bake them in a good, quick oven 
not less than thirt\^-five minutes. 

GEMS OF RYE MEAL. 
Mix together three-quarters of a cup of rye meal 
and a quarter of a cup of w^hite flour and a salt- 



spoonful of salt. Beat two egg yolks and stir into 
it a cup of sweet milk and one tablespoonful of gran- 
ulated sugar, add this to the rye meal and flour, beat 
hard, then add the whites of two eggs beaten to a 
stiff froth. Heat the iron gem pans, brush with but- 
ter and bake thirty-five to forty minutes. 

CORN BATTER BREAD. 
Pour a pint of boiling milk over four heaping 
tablespoonfuls of yellow corn meal, add a heaping 
teaspoonful of butter, a heaping teaspoonful of 
sugar, and a little salt. Beat the yolks of three eggs 
to a cream and add to the batter, then the whites of 
three eggs beaten to a stiff froth. Butter a pudding 
dish, turn the mixture into it and bake from twenty- 
five to thirty minutes. Serve immediately in the 
dish in which it is baked. 

CORN BREAD. 
Put half a pint of yellow corn meal in a mixing 
bowl, pour over it one pint of rich, sweet milk. 
When cold add two tablespoonfuls of melted butter, 
half a teaspoonful of salt, one teaspoonful of sugar 
and four eggs beaten separately, the whites beaten 
to a stiff froth and added at the last. Pour into a 
well-buttered shallow pan and bake about half an 
hour in a good oven. 

CORN GRIDDLE CAKES. 
One cup of yellow corn meal in a mixing bowl, 
pour over it three cups of boiling milk. When cold 
add two tablespoonfuls of melted butter, two tea- 
spoonfuls of sugar, one teaspoonful of salt. Sift one 
teaspoonful of cream of tartar and half a teaspoon- 
ful of soda with half a cup of white flour, add to 
the batter and at the last mix in two well-beaten 
eggs. 

21 



WHITE BREAD GRIDDLE CAKES. 
Chop as much stale bread as will measure two 
cupfuls, put it into a bowl and pour over it a cupful 
of sweet, rich milk, let it soak for an hour. When 
ready to bake the cakes, mash the bread in the milk 
with a wooden spoon, add a heaping teaspoonful of 
sugar, a teaspoonful of salt, two tablespoonfuls of 
melted butter, two well-beaten eggs, sift into the 
mixture a cupful of white flour and an even tea- 
spoonful of soda, stir well together, then add a cup- 
ful of sour milk and bake on a griddle. 

BOSTON BROWN BREAD GRIDDLE CAKES. 
Crumble enough Boston brown bread to make 
two cupfuls, pour over it a cup of sweet milk, soak 
an hour. Then mash fine in the milk, add two table- 
spoonfuls of melted butter, an even teaspoonful of 
salt, two well-beaten eggs, and sift into the mixture 
a cupful of white flour and a heaping teaspoonful of 
baking powder, beat well ; then add a scant half cup 
of milk and bake as other griddle cakes. 

WAFFLES. 

Put a quart of milk to warm, melt a quarter of 
a pound of butter in it and stir in a teaspoonful of 
salt. When cold add a pint of sifted flour, four eggs, 
the whites and yolks beaten separately, and just 
before baking stir in two teaspoonfuls of baking 
powder. 

EPICUREAN ROLLS. 

Boil several potatoes and put them through a 
vegetable press or else grate them, measure one cup- 
ful, one tablespoonful of sugar, half a j^east cake dis- 
solved in half a cup of tepid water, half a pint of 
milk, half a cup of butter, one egg beaten separately, 
half a teaspoonful of salt, and flour enough to make 
a soft dough. Set to rise at night. Pour a third of 

22 



a cup of boiling water over the potato, salt and 
sugar. Beat smooth, and when tepid add the yeast, 
cover and set away to rise. In the morning bring 
the milk to a boil, and melt the butter in it ; when 
cool enough add the beaten yolk and stir all into 
the potato sponge, beat the white of egg to a stiff 
froth and add to the other ingredients, with flour 
enough to make a soft dough ; knead well and let it 
rise again ; when very light roll out about half an 
inch thick, cut with a round biscuit-cutter, prick 
them with a fork, put in pans for a short time to rise 
and bake from fifteen to twenty minutes. The most 
delicate and delicious of rolls. 

BREAD FROM RUMMER FLOUR. 
Two quarts of improved Graham flour, half a 
pint of boiling water, half a pint of lukewarm water, 
one-fourth of a yeast cake dissolved in half a pint of 
lukewarm water, one tablespoonful of granulated 
sugar added when kneading the dough, one tea- 
spoonful of salt. Put the salt in the flour, make a 
hole, pour in the boiling water, then the lukewarm 
water, and last the yeast. Knead well at night at 
least fifteen minutes, set to rise. In the morning 
mould into loaves, let it rise until very light and 
bake until well done. 

BISCUITS OF KERNEL OR GRAHAM FLOUR. 
Follow the recipe for baking powder biscuits, 
using kernel or Graham flour instead of white flour. 
If Graham is used sift twice before adding the baking 
powder. Roll thin, cut with a biscuit-cutter, prick 
with a fork and bake in a quick oven. 



Eggs* 

TO SOFT BOIL EGGS. 
Cover the eggs with cold water in a saucepan, 
place over the fire, and when the water conies to the 
boiling point the eggs are perfectly cooked ; remove 
at once and serve. 

TO HARD BOIL EGGS. 
Put the eggs in boiling water and boil hard for 
ten minutes, set them where they will boil gently for 
ten minutes more, then remove from the fire. Eggs 
boiled in this way will be tender and digestible. 

EGGS A LA CREME. 
Boil twelve eggs fifteen minutes. Line a dish 
with very thin slices of bread and fill with layer of 
eggs cut in slices, strewing them with a little grated 
bread, pepper and salt; rub a quarter of a pound of 
butter with two tablespoonfuls of flour, put it in a 
saucepan with a tablespoonful of chopped parsley, a 
little onion grated, salt, pepper and half a pint of 
milk or cream ; when hot pour over the eggs ; cover 
the top with grated bread crumbs and put it in the 
oven, let it heat thoroughly and brown. 

EGGS AU GRATIN. 
Boil twelve eggs hard, shell and cut them in slices 
and lay them in a deep dish in close circular rows ; 
make a sauce of a tablespoonful of butter, the yolks 
of four eggs, a little grated cheese, and half a pint of 
milk; stir this over the fire until it thickens, pour 
it over the eggs, strew some bread crumbs on top 
and bake for ten minutes. 



NUN'S TOAST. 
Cut four or five hard boiled eggs into thin slices ; 
put a piece of butter half the size of an egg in a 
saucepan, and when it begins to bubble add a tea- 
spoonful of grated onion ; let it cook a little without 
taking color, then stir in a teaspoonful of flour and a 
cupful of milk and stir until smooth ; add pepper and 
salt to taste, then put in the slices of egg and let 
them get hot. Have ready some neatly trimmed 
slices of buttered toast, pour the mixture over them 
and serve at once. 

EGGS A LA MAITRE D'HOTEL. 
One-quarter of a pound of fresh butter, half a 
pint of milk, one tablespoonful of flour, one table- 
spoonful of minced parsley, half a teaspoonful of 
onion juice, one-fourth of a teaspoonful of w^hite 
pepper, salt to taste, the juice of half a lemon, and 
eight hard boiled eggs. Stir the flour and half of the 
butter in a saucepan over the fire until the mixture 
thickens, stir in the milk ; when hot add the pepper 
and let it simmer a minute; cream the rest of the 
butter and beat in the lemon, onion juice and pars- 
ley; cut the eggs in quarters lengthwise, add the 
creamed butter to that in the saucepan, allow it to 
heat thoroughly, pour over the eggs and serve. 

EGG TIMBALES. 
For six persons use half a dozen eggs, three gills 
of milk, one teaspoonful of salt, one-eighth of a tea- 
spoonful of pepper, one teaspoonful of chopped pars- 
ley, and one-fourth of a teaspoonful of onion juice, if 
hked. Break the eggs into a bowl and beat well with 
a fork, then add the seasoning and beat for a minute 
longer; now add the milk and stir well ; butter well 
medium sized timbale moulds, one for each person, 
pour the mixture into them ; put the motilds in a 



deep pan and pour in enough hot water to come 
almost to the top of the moulds. Place in a moder- 
ate oven and cook until firm in the center — for about 
twenty minutes — then turn out on a warm dish and 
pour cream or tomato sauce around them. 

EGGS STUFFED WITH MUSHROOMS. 
Boil half a dozen eggs hard ; when done pour 
cold water over them, shell and cut in half length- 
wise; take out the yolks, mash them and add three 
ounces of fresh mushrooms that have been chopped 
very fine and cooked tender in a teaspoonful of 
butter ; season w^ith salt and pepper to taste and 
stir in a dessertspoonful of cream, mix thoroughly. 
Fill the whites with this mixture, rounding the top 
to the shape and size of a whole yolk ; sift some fine 
bread crumbs over the top and tiny bits of butter, 
brown a moment in the oven. Arrange on a dish and 
pour a white sauce around them in which an ounce 
of chopped and cooked mushrooms has been stirred, 
garnish with parsley and serve. 

EGGS WITH CREAM. 
Melt a small lump of butter in a shallow baking 
dish and break into it carefully six eggs, pour over 
them a third of a cup of boiling cream, place in a 
verj' quick oven long enough to set the whites of 
eggs and serve at once in the dish in -which they are 
baked. Two or three minutes will cook them. 

CURRIED EGGS. 
Boil six eggs hard, cut in half lengthwise, make a 
white sauce and stir into it a heaping teaspoonful of 
curry powder ; put the eggs carefully into this sauce, 
heat thoroughly, lift them out and place in the center 
of a dish. Arrange boiled rice around them, pour the 
sauce over the eggs, garnish with parsley and serve. 

26 



STUFFED EGGS. 
Boil six eggs hard, cut in half lengthwise, take 
out the yolks and mash them very fine ; put aside a 
heaping teaspoonful of it, add to the rest two tea- 
spoonfuls of butter, three teaspoonfuls of rich cream, 
a few drops of onion juice, and salt and pepper to 
taste; mix well, fill the whites of eggs, rounding the 
top of each to the size of a whole egg. Make a white 
sauce as follows: Rub a heaping tablespoonful of 
butter into half a tablespoonful of flour, and stir into 
it a cup of boiling milk ; when it is smooth and thick 
put the eggs into it carefully, when hot take them 
out, arrange daintily on a platter, pour the sauce 
around them, sprinkle the teaspoonful of the yolk 
reserved over them, garnish with parsley and serve. 

FRIED STUFFED EGGS. 
Prepare the eggs as in the recipe for stuffed eggs, 
filling the cavity of the whites evenly, and pressing 
the tw^o halves together so as to make it appear as a 
whole tgg. Take what is left of the mixture, add to 
it one raw^ egg beaten light, roll each egg in this, cov- 
ering thoroughly every part of it, and fry in boiling 
fat. Serve around a dish of green peas, or with a 
cream sauce into w^hich has been stirred, just before 
removing from the fire, two slightly heaping table- 
spoonfuls of grated Parmesan cheese. 

FRICASSEED EGGS. 
Put tAvo tablespoonfuls of butter in a spider, 
w^hen hot add a tablespoonful of flour, stir until 
smooth, then add a teaspoonful of finely minced 
parsley and a heaping tablespoonful of fresh mush- 
rooms chopped very fine, and a cup of rich milk or 
cream. Cook until the mushrooms are tender, then 
add four or five hard-boiled eggs cut in quarters 
lengthwise ; let it come to a boil and serve. 

27 



EGG CHOPS. 

Take five or six hard-boiled eggs, rub the yolks 

through a sieve and chop the whites rather fine ; put 

a cupftil of milk in a saucepan over the fire, when hot 

stir into it a tablespoonfiil of butter rubbed smooth 

in tw^o tablespoonfuls of flour with one raw egg, first 

adding a little of the warm milk, then pepper and 

salt to taste, and if liked a few drops of onion juice. 

Stir constantly until thick and smooth, remove from 

the fire, add the prepared eggs, mix well, and when 

cold form into the shape of chops, dip in beaten egg 

and fine bread crumbs and fry in boiling fat until a 

delicate brown ; stick a sprig of parsley in the small 

end of each chop, arrange in the middle of a platter 

and serve with a white sauce around them, or green 

peas. 

PLAIN OMELET. 

Beat six eggs, the yolks to a cream, the whites 
to a stiff froth, add three tablespoonfuls of warm 
milk to the 3'olks and then beat into the whites of 
eggs. Put a small tablespoonful of butter in a 
spider, when it is hot turn the eggs into it, stirring 
gently all the time until the eggs are well set ; let it 
brown, fold and turn out on a hot platter. 

OMELET WITH CHEESE. 

Follow the recipe for plain omelet; while it is 
cooking stir in three tablespoonfuls of grated Parme- 
san cheese and finish as above. 

OMELET WITH MUSHROOMS. 
Make an omelet as in preceding recipe. Have a 
quarter of a pound of fresh mushrooms chopped fine 
and cooked until tender in a little butter and their 
own juice, seasoned with salt and pepper, and add 
hot to the omelet just before folding it. 



OMELET WITH TOMATOES. 
A cup of tomatoes, the water drained from them, 
cooked and seasoned with pepper and salt, a tea- 
spoonful of onion juice, and one of green pepper 
chopped verj' fine ; have it hot and add to the omelet 
just before folding it. 

POACHED EGGS WITH TOMATO CATSUP. 
Poach some eggs in boiling water, trim nicely 
and place each egg on a round of toast buttered and 
moistened with a little hot milk. Have ready a 
white sauce, pour it over them and put on the top of 
each egg a teaspoonful of tomato catsup; garnish 
with parsley and serve. 

EGGS POACHED IN CREAM. 
Half a pint of cream, six eggs, salt and white 
pepper, and a small teaspoonful of finely minced 
parsley. Bring the cream to a boil in a chafing dish, 
break the eggs carefully, to keep the yolks whole, into 
the cream and cook until the whites are set — about 
three minutes. Have a delicate slice of toast for 
each egg on hot plates, lay an egg on each, pour the 
cream over them, sprinkle with pepper and salt and 
the chopped parsley and serve. 

EGGS POACHED IN TOMATOES. 
Put a quart can of tomatoes in a saucepan over 
the fire \vith half an onion, three cloves, a bay leaf, 
a sprig of parsley, a saltspoonful of sugar, and salt 
and pepper to taste. Cook until the onion is tender 
— about ten minutes — remove from the fire, press 
through a sieve fine enough to retain the seeds. Put 
this in a spider ; rub an even teaspoonful of potato 
flour with a tablespoonful of butter, add to the 
sauce, and when it boils break in as many eggs as 
required, keep them from sticking to the pan by run- 



ning a tablespoon carefully around the edges ; when 
the eggs are set remove from the sauce, place each 
one on a round of nice toast and pour the sauce 
around them ; garnish with parsley and serve. 

EGGS IN A BROWN SAUCE. 
Boil hard as many eggs as needed and cut either 
lengthwise in quarters or in round slices. Brown a 
tablespoonful of butter and one of flour together, 
add a small onion, cut fine ; when thick and smooth 
add enough vegetable stock to make the sauce the 
proper consistency, season with salt and pepper and 
strain. Put the egg slices in the sauce, let it come to 
the boiling point and serve on a small platter ; gar- 
nish with parsley. Half a dozen olives boiled in a 
little water and cut from the stones are a nice addi- 
tion to the sauce. 




Soups. 



Bran tea, made in the proportion of a pint of bran to three 
quarts of water, is used by many vegetarians as a foundation for 
soup. Butter should be used generously with it. 

A broth made from white beans is also good where a white 
stock is required. Pick over the beans carefully, soak over night, 
drain and add fresh water in the morning — three pints of water to 
a pint of beans— cook gently until tender. If it is to be used as a 
stock, strain without mashing the beans. If the water they are 
boiled in is hard, a small pinch of soda will soften it. 

CREAM OF JERUSALEM ARTICHOKES. 
Wash and peel enough artichokes to make a 
pint when cut in sHces. Put them in a saucepan 
with a tablespoonful of butter, let them simmer in 
this for a few minutes without taking color, then 
cover with water and boil until tender. Rub through 
a sieve, put back on the stove with a quart of milk, 
and a tablespoonful of butter rubbed into a table- 
spoonful — slightly heaping — of flour, season to taste 
with salt and pepper, let it come to a boil. Remove 
from the fire and add two egg j^olks, beaten with 
half a cup of cream, stir rapidU% and serve at once. 

CREAM OF ASPARAGUS. 
Prepare a bunch of asparagus in the usual way 
for cooking, cut off the points about an inch in 
length and put aside. Cover the stalks and half an 
onion cut in slices, with boiling w^ater, cook until 
tender and press through a puree sieve with the 
water they were boiled in. Melt a good tablespoon- 
ful of butter in a saucepan, and stir into it half a 
tablespoonful of flour, add the puree of asparagus 
and let it come to a boil, season with salt and pepper 



to taste. Have the asparagus points cooked tender 
in a little water. Have ready a pint of boiling milk, 
remove both from the fire and stir the milk into the 
soup, put the asparagus points into the tureen. Beat 
two egg yolks with four tablespoonfuls of cream, 
stir quickly into the soup and pour into the tureen. 

CREAM OF LIMA BEANS. 
Put over the fire a quart of lima beans in boiling 
water to cover them ; w^hen nearly tender add a baj^ 
leaf, half a white onion, and salt and white pepper 
to taste. Let them cook until very tender, remove 
from the fire, and mash through a colander with the 
water in which they were boiled. Put back in the 
saucepan on the range, let it come to a boil, then add 
a heaping tablespoonful of butter and a pint of boil- 
ing milk, stir well, remove and press through a puree 
sieve that it may be smooth. Beat four tablespoon- 
fuls of cream, add when the soup is in the tureen and 
serve immediately. This soup is very nice when made 
from the best canned lima beans, using two cans and 
following the recipe as above. 

CREAM OF CAULIFLOWER. 
Cut one small cauliflower into flowerettes, reserve 
a tablespoonful, put the rest into a saucepan w^ith 
three cups of boiling water, one small white onion, 
half a small celeriac cut in slices, and a ba^- leaf. 
Cook together ten minutes, drain and put the veg- 
etables into a double boiler w4th two heaping table- 
spoonfuls of butter, a heaping tablespoonful of flour, 
salt and pepper to taste ; steam for ten minutes. Put 
the flowerettes into the water the vegetables were 
boiled in and cook until tender, remove and put aside 
to keep warm, measure the water and add sufficient 
from the kettle to make two cupfuls, pour this over 
the vegetables, cook until tender and press through 



a fine sieve. Bring two cups of milk to the boiling 
point, turn the puree into this, let it boil up once, 
remove from the fire. Beat two egg yolks and four 
tablespoonfuls of rich cream together, add some of 
the soup to this, then mix all together, turn into the 
tureen, add the flowerettes and serve at once. 

CREAM OF CELERY. 
Take of the coarser parts of celerj^ as much as 
will make two heads, wash and cut in pieces, put in 
a saucepan with half an onion cut in slices and cover 
with boiling water. Cook until tender and press 
through a sieve with the water in which it was 
boiled. Make a roux of butter and flour as in other 
cream soups, add the puree to it and as much boiling 
milk as will make it the proper consistency. Season 
with salt and pepper, and finish with a beaten egg 
yolk and two tablespoonfuls of cream, adding this 
after the soup has been removed from the fire. 

CREAM OF CHESTNUTS. 

Shell and blanch a pint of large French chestnuts. 
Put them in a saucepan and almost cover them with 
boiling water, cook until tender. Before they are 
quite done add a little salt. When done remove from 
the fire, rub through a puree sieve with the water 
they were boiled in. Melt a generous heaping table- 
spoonful of butter with an even tablespoonful of 
flour and add to it by degrees a pint of boiling milk, 
let it cook until thick, then stir in the chestnut puree 
and salt and pepper to taste. Let it come to a boil 
and serve. 

CREAM OF CUCUMBERS. 

Peel and cut into slices four cucumbers and one 
small white onion, put in a saucepan with enough 
boiling water to cover them, cook until tender, press 
through a fine sieve and pour into a saucepan, stand 

33 



Avhere it will keep hot without cooking. Have a 
cream sauce ready, made by melting two heaping 
tablespoonfuls of butter in a saucepan with two 
tablespoonfuls of flour, let them cook together until 
the mixture no longer adheres to the pan, then add 
gradually a quart of milk, an even teaspoonful of 
white pepper, a heaping teaspoonful of salt, let it boil 
for a few minutes until thick and pour into the 
cucumber puree, add two tablespoonfuls of rich 
cream, let it come to the boiling point, and serve at 
once. This is a verj^ delicate soup, and cooking or 
stcinding on the stove after it is done will spoil it. 
Groult's potato flour is nicer for thickening cream 
soups than the common flour, but, if used, only half 
the quantity' called for in the recipes is needed. 

CREAM OF SUMMER SQUASH. 
Peel the squash, slice thin, put in a saucepan and 
add boiling water to come nearh- to the top of the 
squash. When nearly tender add an onion, a bay 
leaf and several sprigs of parsley. When tender mash 
through a fine sieve, return to the fire, let it come to 
a boil, stir in a heaping tablespoonful of butter, a 
heaping teaspoonful of flour, season with salt and 
pepper and a tiny pinch of mace. Have almost as 
much boiling milk as puree, remove from the fire and 
stir together, add two tablespoonfuls of cream, and 
serve at once. 

CREAM OF LETTUCE. 
Take two heads of nice, fresh lettuce, wash and 
drain and chop fine with half a small white onion, 
put in a saucepan with two heaping tablespoonfuls 
of butter, cook for about ten minutes, stirring all the 
time, then add two heaping tablespoonfuls of rice 
and a quart of milk. Let it boil for twenty minutes 
until the rice is perfectly tender, remove from the fire 



and press through a puree sieve, using a small potato 
masher, then strain and press again through a fine 
hair sieve; this will make it smooth. Season with 
salt to taste and a dash of cayenne pepper, and a 
small half teaspoonful of sugar. Put in a fresh sauce- 
pan, rub together two heaping teaspoonfuls of butter 
and an even teaspoonful of cornstarch and stir into 
the soup. Let it come to the boihng point and 
remove from the fire, adding at the last moment a 
quarter of a cupful of whipped cream. Serve with or 
without fried croutons. 

CREAM OF MUSHROOMS. 
Wash one pound of mushrooms, skin and stem 
them. Put the skins and stems in a saucepan with a 
cup of boiling water and boil ten minutes, strain and 
add to this water the mushroom flaps chopped very 
fine, and cook until tender, then press through a fine 
sieve. Melt two large heaping tablespoonfuls of 
butter in a saucepan, and stir into it two heaping 
tablespoonfuls of flour, and when smooth add a 
quart of rich milk, a whole clove of garlic, salt and 
pepper to taste. When it boils and thickens add the 
mushroom stock, kt it boil up once, remove the clove 
of garlic, turn the soup into the tureen and serve. 

CREAM OF GREEN PEAS. 
Put a quart of green peas into a saucepan with 
a slice of white onion, cover with boiling water and 
cook until tender. Remove from the fire and press 
through a puree sieve with the water in which they 
were boiled. Return to the saucepan, set it back on 
the stove, let it come to a boil, add a pint of rich 
milk, salt and white pepper to taste, a dash of cay- 
enne, and a large, generous tablespoonful of butter 
rubbed into an even tablespoonful of flour, adding a 



little of the liquid before stirring into the soup. Let 
it come to a boil, and add two tablespoonfuls of 
whipped cream just as it is poured into the tureen. 

CREAM OF RICE. 
Wash carefully a third of a cup of rice and put it 
on the fire in a pint of boiling water with a Avhite 
onion and a stick of celery, let it cook slo\vly for an 
hour, then stir in a quart of milk and let it come to 
a boil, add a heaping tablespoonful of butter, and 
press through a puree sieve. Put the soup back on 
the fire while beating an egg yolk with two table- 
spoonfuls of cream and a teaspoonful of parsley 
minced very fine. Remove the soup from the fire, 
stir in the egg and cream, pour into the tureen and 
serve. 

CREAM OF SPINACH. 

Take two large handfuls of spinach, after it is 
washed and picked over, a small head of lettuce, a 
few sprigs of parsle}^ and a small white onion peeled 
and sliced. Put in a saucepan over the fire with a 
tablespoonful of butter, a dozen peppercorns and 
two cloves, and a very little boiling water, cover 
and stand it where the vegetables will onl3r simmer. 
When they are tender rub together a generous heap- 
ing tablespoonful of butter and a heaping table- 
spoonful of flour, and stir it into the vegetables. 
Add a little boiling water, mash the vegetables 
smooth and press them through a fine sieve. Have 
the puree as thick as possible, return to the sauce- 
pan. Have readj^ a pint of boiling milk, beat two 
egg yolks with four tablespoonfuls of cream, pour a 
little of the boiling milk into them, and the rest into 
the puree, remove from the fire at once, then add the 
eggs and cream, pour into the tureen and serve 
immediately. 

36 



CARROT SOUP. 
Take half a dozen small French carrots, wash 
and scrape them, put in a saucepan with boiling 
water and cook until tender, remove from the fire, 
mix with milk and press through a sieve. Melt two 
ounces of butter in a saucepan and rub into it a 
slightly heaping tablespoonful of flour, add a few 
grains of cayenne pepper, and stir in a little at a 
time the carrot puree until smooth like cream, add a 
few slices of cooked celery root (celeriac), and salt to 
taste, and pour into the puree. A tablespoonful of 
sherr^^ if liked, may be added. Serve with fried 
croutons. 

CELERIAC SOUP. 

Wash, peel and slice three celery roots, put them 
in a saucepan, cover with boiling water, cook until 
tender, and mash them through a puree sieve with 
the water in which they were boiled. Melt a good 
heaping tablespoonful of butter, stir into it a small 
tablespoonful of flour, and add to it the celery puree, 
season with a little cayenne pepper and salt to taste. 
Add three-quarters of a cup of macaroni previously 
boiled in water. As soon as it comes to a boil re- 
move from the fire and add as much boiling milk as 
will make it the proper consistency. Beat two egg 
yolks with half a cup of cream and stir in quickly 
just before pouring the soup into the tureen. Care 
must be taken to do this off the fire, as celery soup is 
liable to curdle. 

MOCK CLAM SOUP. 

Soak a oint of marrowfat beans over night in 
^vate^ enough to cover them. In the morning drain, 
and put them on the fire with a small onion and a 
gallon of cold water, boil until tender and strain. 
Add to the stock a little summer savorv% two ounces 
of butter and a cup of cream or rich milk, season 



Avith salt and pepper. When the soup comes to a 
boil, cut two slices of toast into dice, and four hard- 
boiled eggs in slices, put in the tureen and pour the 
soup over them and serve. 

CORN AND TOMATO SOUP. 
Grate the com from six ears of sweet com. Put 
the cobs into a quart and a pint of w^ater and cook 
until all the sweetness is extracted — about half an 
hour. Remove the cobs and add a pint of tomatoes 
after they are skinned and sliced, a small onion cut 
in slices, a French carrot cut in dice, a quarter of a 
green pepper chopped fine, and the grated com. Let 
it cook slowly until all are tender. Stir in two good 
tablespoonfuls of butter, salt and pepper to taste, 
pour into the tureen and serve. 

SOUP CRECY. 
Take three large carrots, wash and scrape and 
cut them into slices, put them in a saucepan with 
half an onion, a stick of celery, and a bay leaf, more 
than cover with boiling water and cook until tender. 
Remove from the fire, take out the bay leaf and rub 
the vegetables through a sieve wnth the water they 
were boiled in. Put back in the saucepan. Rub a 
generous tablespoonful of butter with half a table- 
spoonful of flour, and stir into the puree, add to it a 
cup and a half of boiling milk, stir until thick, add 
pepper and salt to taste. Take from the fire, and 
stir into it one egg yolk beaten with two tablespoon- 
fuls of cream. Serve at once. 

CURRY SOUP. 

Prepare for cooking tw^o small -white onions, two 

French carrots and half a turnip cut in slices, and 

cook slowly in a pint of boiling water until they fall 

to pieces, cook with them until tender a celeriac root. 



remove from the other vegetables and put one side. 
Melt t"wo ounces of butter in a saucepan, and stir in 
a slightly heaping tablespoonful of flour, an even 
dessertspoonful of curry powder, mix well together 
and then add a pint of milk. Strain the vegetables 
through a fine sieve, but do not press them, and add 
the stock therefrom to the milk, etc., in the saucepan, 
and salt to taste. Beat half a cup of cream with 
two egg yolks until light, remove the soup from the 
fire, mix a little of it with the eggs and cream, turn 
it back into the saucepan, stir well together and pour 
at once into the tureen in which you have already 
placed the celeriac cut in slices. If liked, two table- 
spoonfuls of Madeira may be added just before the 
soup is turned into the tureen. Serve with croutons. 

MOCK FISH SOUP. 
It is betttr to prepare the balls for this soup first, 
as follows : Put in a saucepan a tablespoonful of 
white flour and two tablespoonfuls of Groult's po- 
tato flour, stir together and add a tablespoonful of 
butter and a cup of milk, mix all together and place 
on the stove where it is not very hot. Stir con- 
stantly until it is smooth and no longer sticks to the 
pan, remove from the fire, let it cool, and beat in two 
eggs, one at a time, season with a dash of cayenne, 
a few grains of powdered mace, a few drops of onion 
juice, a little salt and half a teaspoonful of sugar. 
These balls must be seasoned very delicately. Cook 
and drain as the spinach balls are done, using a tea- 
spoon instead of a tablespoon. Put to one side 
while the soup is being made. For the soup take 
three French carrots, half a parsnip, half a white 
onion and a little green pepper chopped fine, cover 
with boiling water and cook until tender. Melt a 
generous tablespoonful of butter in a saucepan, and 



when it bubbles stir into it a small tablespoonful of 
flour, then add three cups of milk and let it come to 
a boil. When the vegetables are tender stir them 
into the thickened milk with the water they were 
boiled in, together with half a teaspoonful of sugar 
and salt and pepper to taste. Then put the balls in 
and let the soup come to a boil, add a teaspoonful of 
finely minced parsley- and remove from the fire. Have 
one egg yolk beaten with two tablespoonfuls of 
cream and stir in carefulh' so as not to break the 
balls just before turning the soup into the tureen. 

A NORWEGIAN SWEET SOUP. 
Put a quarter of a cup of rice into three cups of 
boiling water with a small stick of cinnamon, and 
let it boil nearly an hour. About fifteen minutes be- 
fore it is done add half a cup of raisins stoned. Beat 
two egg yolks with a heaping tablespoonful of sugar 
until white and cream3% then stir into them about 
half a cup of sweet cider, remove the soup from the 
fire, add a little of it to the eggs and cider, stir well, 
and mix all together rapidh^ and serve at once. Two 
tablespoonfuls of good sherry improves it. 

ONION SOUP. 
Melt two tablespoonfuls of butter in a spider, 
w^hen it bubbles add four large onions, washed, 
skinned and cut in slices, let them simmer without 
browning about half an hour, then stir in a slightly 
heaping tablespoonful of flour. When it thickens 
pour in gradually a pint and a half of boiling milk, 
season with salt and pepper to taste, press through 
a puree sieve, and return to the fire. While it is get- 
ting hot, beat together two egg 3^olks and half a cup 
of cream, remove from the stove and stir the eggs 
and cream into it rapidly, pour at once into the 
tureen and serve. 



SOUP OF GREEN PEAS.-No. U 
Take from a pint of green peas two heaping 
tablespoonfuls and set aside. Put the rest in a 
saucepan with half a white onion, in boihng water. 
Cover tightly, letting them cook until quite tender, 
then mash through a puree sieve with the water in 
which they were boiled, and using a little more to 
take out all that is good of the peas through the 
sieve. Put back on the stove, rub a good heaping 
tablespoonful of butter with a small tablespoonful of 
flour and add to the puree of peas. Have a heaping 
tablespoonful of turnips and two of carrots cut into 
dice and cooked in as little water as possible, and 
the two tablespoonfuls of peas cooked until tender, 
add to the soup with half a teaspoonful of sugar and 
pepper and salt to taste. Let all this cook together 
while enough milk to make the soup the proper con- 
sistency is coming to a boil. Mix together, add a 
teaspoonful of finely minced parsley, pour into the 
tureen and serve. 

SOUP OF GREEN PEAS.-N0. 2. 
Put one quart of green peas over the fire in three 
quarts of boiling -water with three French carrots, a 
small turnip cut into dice and a small white onion 
chopped. Cover tightly and let the vegetables cook 
until tender. Rub two ounces of butter with a small 
tablespoonful of flour, add a little of the soup to this 
to thin it and then stir all together, add an even 
tablespoonful of finelj^ minced parsley, an even tea- 
spoonful of sugar, and salt and pepper to taste ; let 
it come to a boil and then serve. 

POTATO SOUP. 
Take four large potatoes, peel and boil them 
tender in v^ater, mash very fine with a small table- 
spoonful of butter, add as much boiling milk as will 



make it the right consistency. Boil in as little water 
as possible one tablespoonful of turnips and two of 
carrots cut into dice ; when tender turn all into the 
soup, add a little cayenne and salt to taste. Just 
before serving beat a quarter of a cup of cream w^ith 
one egg yolk, remove the soup from the fire and stir 
the two together as in other cream soups, and serve 
at once with fried croutons. 

PUREE OF VEGETABLES. 

Cut fine three onions, one turnip, two French 
carrots and four potatoes, put in a saucepan wath 
four tablespoonfuls of butter and a little parsley ; let 
them cook about ten minutes, then add a tablespoon- 
ful of flour. Stir w^ell and add two quarts of boiling- 
milk, season with salt and pepper and a tiny bit of 
sugar, and when it boils take out the parsley, press 
the soup through a sieve and serve with croutons 
of fried bread. 

PUREE OF TURNIPS. 

Peel and slice some young turnips, add an onion 
and carrot sliced, cover w^ith boiling water and cook 
until tender. Mash them in the water and press 
through a fine sieve. To a pint of the puree have a 
pint of boiling milk. Return the puree to the fire, and 
stir into it a large heaping tablespoonful of butter and 
a small pinch of mace. Take the milk from the stove 
and stir briskh' into it two egg yolks beaten with 
two tablespoonfuls of cream, then remove the puree 
from the stove and stir the eggs and milk into it, 
season to taste with salt and pepper and serve. 

VEGETABLE SOUP. 
One cup and a half of green peas, three small 
French carrots, and a small cauliflower cut into 
flowerettes, one pint of milk, half a cup of cream, a 



good half tablespoonful of flour, one tablespoonful of 
butter, and the yolks of two eggs. Wash and scrape 
the carrots, cut in thin slices and boil each vegetable 
by itself in as little water as possible. When the 
carrots and peas are done put them together in a 
saucepan with the water in which they were cooked, 
add the milk, put the saucepan on the fire and let it 
come to a boil, rub the butter and flour together, mix 
with a little milk and stir into the vegetables. Drain 
the water well from the flowerettes, and just before 
serving put them in the tureen. Beat the yolks of 
eggs and the cream together in a bowl, remove the 
soup from the fire, add a little of it to the eggs and 
cream, then turn them into the soup, stir well and 
pour it into the tureen. 

TOMATO SOUP. 

Put a generous tablespoonftd of butter in a 
saucepan, when it is hot add half an onion chopped 
fine, let it stew gently for a few minutes, then add a 
pint of canned tomatoes, cook half an hour. Rub a 
heaping tablespoonful of flour and one of butter 
smoothly together and stir into the tomatoes. Have 
readv a pint of boiling milk, pour the tomatoes into 
a puree sieve with the boiling milk and rub through 
the sieve. Season with salt and pepper and a very 
little sugar. Return to the fire, make it hot, but be 
careful not to let it boil, as it will curdle. Serve at 
once with croutons. 

BARLEY SOUP. 

Put a quarter of a cup of well washed barley 
with a bay leaf and a small blade of mace into a pint 
and a half of cold water, boil slowly for three hours. 
Take out the bay leaf and mace and add a small 
onion cut fine, two French carrots cut in dice, and 
cook until tender, then add a pint of milk, a good 



heaping tablespoonful of butter, salt and pepper to 
taste, let it come to a boil, remove from the fire and 
stir into it one egg yolk beaten with two tablespoon- 
fuls of cream. 

BLACK BEAN SOUP WITH MOCK MEAT BALLS. 

Soak over night a pint of black beans in a quart 
of water. In the morning drain, and cover with 
fresh water, set the saucepan on the stove ; when the 
water comes to a boil drain it off and add a quart of 
fresh water. Cut fine an onion, and with a few slices 
of carrot and turnip and green pepper fry in a heap- 
ing tablespoonful of butter, add to the beans with a 
bay leaf half a dozen peppercorns, two cloves, cook 
until tender, press through a sieve, return to the fire, 
and if it is too thick add more water. Have a hard 
boiled egg and half a lemon cut into dice, and meat 
balls made from recipe given for mock meat the size 
of hickory nuts and boiled in water as other balls are 
cooked. Drop the balls into the soup, and when hot 
pour the soup over the lemon and egg in the tureen 
and serve. 




Entrees. 

EGG BORDER WITH RICE AND CURRY SAUCE. 

Stir four eggs together, add three-quarters of a 
cup of rich milk, a few drops of onion juice, and salt 
and pepper to taste; beat a httle. Have a border 
mould well buttered and sprinkled with finely minced 
parsley, pour the mixture into it, set in a pan of 
boiling water in the oven, cover and let it cook until 
firm— from five to ten minutes. Have ready some 
rice boiled twenty minutes in plenty of salted water 
and well drained, and a cream sauce into which a 
slightly heaping teaspoonful of curry powder has 
been stirred. Turn the egg border out on a hot 
platter, fill the center with rice, pour some of the 
sauce over it, and the rest around the border. Gar- 
nish with parsley and serve at once. 

RICE BORDER WITH VEGETABLES OR HARD BOILED 
EGGS IN CREAM SAUCE. 
Three-quarters of a cup of Carolina rice, picked 
over carefully and washed. Boil fifteen minutes in 
salted water. Drain off the water and have one pint 
and a half of boiling milk in a double boiler, stir the 
rice into this and cook until all the milk is absorbed, 
then add a tablespoonful of butter. Butter a border 
mould well, turn the rice into it, pressing it down so 
that the form will be perfect, put in the plate heater 
for five minutes, turn out on a platter and serve with 
vegetables or hard boiled eggs in a cream sauce. 

A BORDER TIMBALE OF MOCK CHICKEN. 
Take three-quarters of a cup of rich milk, put 
half of it into a saucepan with an ounce and a half 
of butter, let it come to a boil, and then stir into it 



an ounce and a half of dried and sifted bread crumbs 
and a good half tablespoonful of flour. Stir con- 
stanth^ until it no longer sticks to the pan, remove 
from the fire and let it cool. When cold add two 
heaping tablespoonfuls of finely chopped walnuts, 
one tablespoonful of lemon juice, one teaspoonful of 
onion juice, one even teaspoonful of sugar, a salt- 
spoonful of mace, two eggs unbeaten — one at a time 
— and the rest of the milk, salt and pepper to taste. 
Beat hard. Butter well a border mould, and sprinkle 
with fine bread crumbs, turn the timbale mixture 
into it, set the mould in a pan of boiling -water, cover 
to keep from browning, and bake from ten to fifteen 
minutes. 

Sauce. — Put in a spider a good heaping table- 
spoonful of butter, let it brown, add a thick slice of 
onion cut in small pieces and a heaping tablespoon- 
ful of flour, stir constantly until it is a very dark 
rich brown, being careful not to let it burn, then add 
a quarter of a pound of fresh mushrooms, skinned 
and stemmed and cut into dice, let them cook a few 
minutes, then add a stock made from their stems and 
skins. Have a celery root that has been pared and 
cut into dice and cooked until tender in very little 
water with a bay leaf and two cloves, remove the 
cloves and bay leaf and turn the rest into the sauce, 
season with pepper and salt. Turn the timbale out 
on a platter, fill the center with the sauce, garnish 
and serve. A few truffles are a great addition. The 
timbale may also be served with an olive sauce. 

A MOULD OF SPAGHETTINA. 
Put three-quarters of a cup of spaghettina, bro- 
ken in small pieces, into a quart of boiling water 
with an even tablespoonful of salt. Boil half an 
hour. Drain the water off and add a cup of milk to 



the spaghettina, and cook nearly half an hour, until 
the milk is almost all absorbed. Then make a cream 
sauce as follows : One cup of milk in a saucepan, rub 
butter the size of an egg into a slightly heaping 
tablespoonful of flour, adding a little of the ^^arm 
milk, then stir into the milk on the fire, season with 
salt and pepper, add two even tablespoonfuls of 
grated cheese — the American Edam cheese is nice for 
this — and when the sauce is thick turn the spaghet- 
tina into it, let it come to a boil, turn out on a dish, 
and when cool add one egg beaten light. Butter a 
border mould which holds a little more than a pint, 
sprinkle it with bread crumbs, turn the mixture into 
it and set the mould into a pan of hot water and 
bake in a moderate oven t^vent3'-fiYe minutes. Have 
a pint of nicely stewed tomatoes seasoned to taste 
and thickened with bread crumbs and a good table- 
spoonful of butter. Turn the spaghettina mould out 
on a platter, fill the center with the stewed tomatoes, 
garnish with parsley and serve. It makes a very 
pretty dish and is an excellent piece de resistance for 
dinner or luncheon. 

SPINACH BORDER MOULD. 
Prepare the spinach as in recipe for spinach pud- 
ding, butter a border mould, dust it with bread 
crumbs, and press the spinach mixture into it, put 
the mould into a pan of hot water in the oven, cover 
it to prevent browning, and bake about twenty 
minutes. 

A FILLING FOR THE CENTER OF MOULD OF SPINACH. 
Break two eggs in a bowl, add a little salt and 
four tablespoonfuls of cream and beat them slightly. 
Turn into a buttered tin cup and stand in a saucepan 
Avith a little boiling water in it on the stove, cover 
and cook until stifi'^about three or four minutes — 



remove from the fire, turn out of the mould and cut 
in half-inch slices and then into stars or any fancy 
shape preferred, or into dice. Make a cream sauce, 
turn the spinach mould out on a platter, put a little 
of the savice in the center, then some of the egg stars, 
then the rest of the sauce, and finish with the egg 
stars. 

MOCK COD nSH BALLS. 
Six medium sized potatoes, washed, peeled and 
boiled for ten minutes in salted water. Drain and 
grate them while hot and stir in two heaping table- 
spoonfuls of butter; mix thoroughly. Season with 
salt, caj'enne pepper to taste, and add a teaspoonful 
of grated onion and a saltspoonful of mace. Beat 
tw^o egg yolks light and stir well into it with two 
heaping tablespoonfuls of cracker crumbs. Fry brown 
in small balls in boiling fat without crowding them 
in the basket, drain on kitchen paper and serve very 
hot on a platter, garnish with parsley. 

MOCK FISH BALLS IN CURRY OR CREAM SAUCE. 
Five ounces of plain boiled potatoes put through 
a patent vegetable strainer or mashed very fine. Add 
three ounces of butter and a slightly heaping table- 
spoonful of Groult's potato flour, two eggs slightly 
beaten and stirred in — a little at a time — a few drops 
of onion juice and salt and pepper to taste. Have a 
saucepan of boiling salted water over the fire, dip a 
tablespoon in cold water and then into the mixture 
and take out in oblong balls as nicely and uniformly 
shaped as possible, and drop them carefully into the 
boiling water, which must not boil too violently as 
the mixture is tender and would cook to pieces. Put 
them in without crowding and let them cook three 
minutes, taking them out one after another as they 
are done. Put in a colander to drain while prepar- 



mg the curry sauce. Melt in a saucepan a heaping 
tablespoonful of butter and add to it a heaping tea- 
spoonful of flour, an even teaspoonful of curry pow- 
der, stir well and add milk until of the consistency 
of cream sauce. Put the balls into the sauce and let 
it come to a boil, remove from the fire, and add a 
tablespoonful of good Madeira. Serve on a platter, 
garnish with parsley and serve. The curry powder 
and wine may be omitted if not liked, and the balls 
served in plain cream sauce. 

MOCK FISH (a Norwegian dish). 
Take three or four large white potatoes. Wash 
and peel them and boil until only half done. Grate 
them, and take onh^the part that has passed through 
the grater — that it may be light. Then weigh out 
half a pound. Beat the yolks of three eggs very light 
with a quarter of a cup of cream, mix with the pota- 
toes and add three ounces of butter melted, half a 
teaspoonful of grated w^hite onion, a dash of cayenne 
pepper, and salt to taste. Butter a mould well, 
sprinkle it with dried and sifted bread crumbs, put 
the mixture in it, and set the mould in a pan of boil- 
ing water in the oven, cover the mould and bake half 
an hour. Turn out carefully on a platter, pour a 
cream or Hollandaise sauce around it, and garnish 
with parsley. Serve very hot with a cucumber salad 
Avith French dressing, as a fish course. 

MOCK MEAT. 
Put three-quarters of a cup of milk and three 
ounces of butter in a saucepan on the fire. When it 
boils stir in three ounces of dried and rolled bread 
crumbs and a slightly heaping tablespoonful of flour, 
and half a teaspoonful of sugar. Let it cook until it 
no longer adheres to the pan, then remove from the 
fire. When it is cool, add three eggs, one at a time, 



beating until smooth, then add one heaping table- 
spoonful of chopped walnut meats, salt and pepper 
to taste, and a few drops of onion juice. Make into 
flat cakes, a little less than half an inch thick, like 
sausage cakes, dip them in flour, put them into a 
saucepan of boiling salted water and cook for three 
or four minutes. Take them up, drain them from the 
water, dip in flour again, and brown them in hot 
butter in a spider. Set them one side to keep hot. In 
another spider make a sauce. Put in a heaping table- 
spoonful of flour, a generous heaping tablespoonful 
of butter, and a heaping tablespoonful of chopped 
walnut meats, let them all brown nicely together, 
then stir in a vegetable stock that has been strained 
until the gravy is as thick as cream. 
SPAGHETTINA CHOPS. 
Spaghettina is finer than spaghetti, and for sale 
at Italian groceries. Half a cup of milk, half a cup 
of spaghettina, broken into bits, three tablespoonfuls 
of grated cheese, one tablespoonful of butter, half a 
tablespoonful of flour, and one egg. Put the spa- 
ghettina on in boiling salted water, boil for three- 
quarters of an hour, drain well in a colander. Make 
the sauce by melting the butter and stirring the flour 
into it until smooth, then add the cheese and milk 
and the spaghettina. Let it come to a boil and stir 
in quickly the beaten egg, let it thicken, remove at 
once from the fire, turn it out in a deep plate, and 
when cold form it into chops, dip them in beaten egg, 
then in bread crumbs and fry in boiling fat. The^^ 
are very nice served with a tomato sauce, but good 

without it. 

TOMATO CHOPS. 
Measure three-quarters of a cup of tomatoes 
after the water has been drained ofl", put in a sauce- 
pan over the fire and stir into it a cupful of mashed 

50 



potatoes, a heaping tablespoonful of butter, salt and 
pepper to taste, half a cup of grated bread crumbs. 
Mix thoroughly and add one egg beaten light. Re- 
move from the fire, turn into a deep plate, let it get 
cold, then form in the shape of chops, dip in egg and 
roll in dried bread or cracker crumbs and fry a nice 
brown in boiling fat. Arrange on a platter and 
serve with tomato sauce, or place around a dish of 
stewed tomatoes. 

SAVORY FRIED BREAD. 
Cut slices of stale home-made bread about half 
an inch thick, shcipe them like chops, soak the slices 
in a rich, well seasoned vegetable stock until nearlj'- 
saturated with it— don't allow them to become too 
soft— then dip in beaten egg mixed with a little milk 
and fry in butter in a spider until a nice brown. Serve 
with tomato sauce, or around a dish of stewed 

tomatoes. 

MOCK FISH CHOPS. 

Pare three good sized potatoes, cut fine and 
throw them into cold water to prevent them from 
turning dark. When all are cut drain them from the 
water and chop verj^ fine— there must be two cupfuls. 
Have a cup of boiling milk in a saucepan and put the 
potatoes into it, cook until tender, but not soft, and 
be careful not to let them burn ; when done add two 
generous heaping tablespoonfuls of butter, two heap- 
ing tablespoonfuls of French carrots, previously 
cooked in as little water as possible, and chopped 
very fine, one heaping teaspoonful of green pepper, 
one of parsley, one heaping teaspoonful of grated 
onion, a heaping saltspoonful of powdered mace, a 
dash of cayenne pepper and salt to taste. Measure 
two tablespoonfuls of tomatoes— after all the water 
has been pressed from them — chop fine and add to it 
one whole egg and one egg yolk beaten light, stir 



this into the potato mixture while on the stove, 
remove at once from the fire, add two heaping table- 
spoonfuls of cracker crumbs rolled fine, and two 
tablespoonfuls of fine Madeira or sherr^^ Turnout to 
cool and then form into chops, roll in egg and cracker 
crumbs and fr^'- in boiling fat. Serve with cucumber 

salad. 

FRICASSEE OF SPAGHETTINA. 

Take a cupful of spaghettina, broken into small 
pieces, put in boiling salted water and cook for three- 
quarters of an hour. Drain well, have a cupful of 
cream sauce and stir the cooked spaghettina into it, 
let it come to a boil, season with salt and pepper, 
and add the well beaten yolk of an egg, stir well, 
remove at once, and turn into a hot vegetable dish 
and serve. 

MUSHROOMS EN COQUILLE. 

Wash half a pound of nice, fresh mushrooms, peel 
them and cut off the stems, cut the flaps into dice, 
and put the skins and stems in a saucepan with a 
cup of water, and cook for ten minutes. While these 
are cooking put a heaping tablespoonful of butter in 
a spider, when hot add the mushroom dice and let 
them cook until tender, then add a dessertspoonful 
of flour, and when it is cooked add the water the 
stems were boiled in, and salt and pepper to taste. 
If the sauce is too thick add a little more water. Stir 
in at the last a teaspoonful of finely minced parsley, 
a few drops of lemon juice and the well-beaten yolk 
of one egg, stir well, remove from the fire, fill the 
shells, sprinkle bread crumbs over the tops and a 
little melted butter, put in the oven for an instant to 
brown. 

RAGOUT OF EGG PLANT. 

Boil a small egg plant until tender. Peel it thinly 
and set aside to get cold. Cut in slices an inch thick 



and cover the bottom of a baking dish with them. 
Melt a generous tablespoonful of butter in a sauce- 
pan and stir into it two heaping tablespoonfuls of 
fresh mushrooms, a heaping teaspoonful of parsley, 
a heaping teaspoonful of onion, all chopped very fine, 
season with salt and pepper and pour over the egg 
plant. When it is time to put it in the oven sprinkle 
with Parmesan cheese and fine breadcrumbs and dot 
with small lumps of butter, and bake until brown in 
a quick oven. Serve in the dish in which it is baked 
wath the following sauce in a sauce boat. 

Sauce. — Boil the skins and stems of the mush- 
rooms in a cup of water; while they are cooking, 
broAvn together in a spider a slightly heaping table- 
spoonful of butter, a slightly heaping tablespoonful 
of flour, and a small slice of onion cut very fine. 
Strain the mushroom skins and stems and add the 
water they were cooked in to the browned butter 
and flour, and w^hen the sauce is thick and smooth 
turn it into a saucepan and add to it a heaping table- 
spoonful of mushrooms, one small cucumber pickle 
and two large olives, all chopped very fine. Let all 
simmer together for a few minutes, season to taste 
with salt and pepper. If the sauce is too thick add a 
little water. It should be like thick cream. 

PATTIES OF PUFF PASTE. 

Roll out some puff paste an inch thick, cut w^ith 
a patty-cutter as many rounds as are needed, then 
with a smaller cutter stamp each round about half 
an inch deep. Bake in a quick oven; when done lift 
the centers out carefully w^ith a knife, remove a little 
oi the inside. When wanted heat the patty shells and 
fill with spaghettina in tomato sauce, mushrooms or 
A'cgetables in a cream or savor^^ sauce, or the filling 
as given for spinach border mould. A few trufl[ies 



cut fine are a nice addition to tomato sauce. Lay 
the little tops on and serve. 

SAVORY RICE (a Mexican Dish). 
Wash half a cup of rice, drain from the water. 
Put a heaping tablespoonful of butter in a spider, 
Tvhen hot add a small leek or white onion and the 
rice, fry until the rice is a golden brown — do not let it 
get too dark. Have ready a vegetable stock, nearly 
fill the spider and cook twenty minutes until the rice 
is perfectly dry. Every grain should stand alone. 
Turn out on a platter and serve with tomato sauce. 

RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS. 
Scrape and wash a bunch of asparagus, cut in 
pieces about an inch long as far as the stalks are 
very tender, put the remainder of the stalks with an 
onion into a saucepan, cover w^ith boiling v^ater and 
let it cook until tender — about half an hour. Then 
mash them in the water in which they w^ere boiled 
through a colander. Put over the fire again, and 
when it comes to a boil throw in the points and cook 
until tender. While that is cooking make some mock 
meat, as given in a previous recipe, form into balls 
as large as a walnut. Cook them in salted boiling 
"water for five minutes, drain them from the w^ater, 
also the asparagus points from the stock, put them 
together in a saucepan to keep hot while making a 
gravy. Melt a generous heaping tablespoonful of 
butter in a spider, add to it w^hen it bubbles a large 
heaping tablespoonful of flour, stir well until it be- 
comes a dark, rich brown, taking care that it does 
not burn, add the asparagus stock, season wnth salt 
and pepper — this gravy should be like thick cream- 
turn it over the asparagus and meat balls, stir in a 
good half tablespoonful of butter, let it come to a 
boil and serve on a platter. Garnish with parsley. 



CURRIED RICE CROQUETTES. 
Put three-quarters of a cup of milk in a saucepan 
with butter the size of an egg, let it come to a boil, 
and stir into it one large cup and a half of rice that 
has been boiled in salted water twenty minutes. Add 
a slightly heaping teaspoonful of curry powder, a few 
drops of onion juice and salt to taste. When it comes 
to a boil add a beaten egg to it, stir a minute and 
remove from the fire. Turn it out, let it cool, and 
then form into cylinders and fry as usual. 

MOCK FISH CROQUETTES. 
Slice three medium sized potatoes, boil until ten- 
der, but not soft, chop very fine an even teaspoonful 
of onion with three zepherettes or small square 
crackers, then add the hot potatoes and chop all 
together, season with a dash of cayenne pepper, a 
saltspoonful of mace, a little salt and pepper. Make 
a sauce w^ith a large heaping tablespoonful of butter, 
a heaping teaspoonful of flour rubbed well together 
in a saucepan over the fire ; when smooth add three- 
quarters of a cup of rich hot milk, when it boils add 
the potato mixture, let it get thoroughly hot and 
stir into it a well-beaten egg, remove from the fire, 
turn it out to get cool. Form into cylinders, dip in 
egg, roll in bread crumbs, fry in boiling fat, and serve 
with either Hollandaise or tartar sauce. 

WALNUT CROQUETTES. 
Put half a pint of bread crumbs and a gill of milk 
in a double boiler, place over the fire and stir until 
thick and smooth, add a pinch of salt, three-quarters 
of a cup of chopped nuts and a tablespoonful of 
sherry. When the mixture is hot stir into it the well- 
beaten yolks of two eggs and remove from the fire 
at once. Set the mixture av^ay to get cold, then 
form in any shape preferred for croquettes ; dip them 



in egg and then in dried bread or cracker crumbs, fry 
in boiling fat and serve with a sauce piquante. 

RAGOUT OF MUSHROOMS. 

Wash half a pound of fine, fresh mushrooms, skin, 
stem and cut them into dice. Put the stems and 
skins in water to cover and stew them for twenty 
minutes; strain and put the mushrooms into this 
broth with a generous tablespoonful of butter, a 
teaspoonful of finely chopped onion, season with salt 
and pepper, cook until tender ; when done add two 
well-beaten yolks of eggs, stir briskly and remove at 
once from the fire, turn out on a platter, sprinkle 
with a little very finely minced parsley and serve very 
hot. 

MOCK CHICKEN CROQUETTES. 

Tw^o cups of rye bread — home-made is the best — 
chopped fine, one cup of chopped English walnuts. 
Mix together and chop again with a tablespoonful 
of butter, an even tablespoonful of grated onion, a 
scant teaspoonful of ground mace. Melt a heaping 
tablespoonful of butter in a saucepan with half a 
tablespoonful of flour and add gradually to it a cup- 
ful of rich milk ; when this comes to a boil add the 
other ingredients, salt and pepper to taste, then stir 
in two well-beaten eggs, remove from the fire and 
add a tablespoonful of lemon juice; turn out on a 
platter to cool, form into cylinders, dip in egg and 
bread crumbs, as usual, and fry in boiling fat. 




Vegetables. 



Vegetables should be cooked in as little water as possible ; the 
better way is to steam them. So much of the valuable salts are 
washed out by boiling in too much water. 

All vegetables left over can be warmed again, either in a cream 
sauce, or put in a double boiler and steamed, adding a little more 
butter. 

When pepper is used, it should alwa\-s be white pepper, espe- 
cially in white sauces and soups. 

Never salt vegetables until they are nearly cooked ; it hardens 
them. 

The water vegetables are boiled in may be utilized in making 
sauces and soups ; the best of the vegetables goes into it. 

The water Jerusalem artichokes are boiled in becomes quite 
a thick jelly when cold, and makes an excellent foundation for 
sauces. 

TO BOIL POTATOES. 

Select potatoes of uniform size, wash and pare 
thinly, cover with boiling water and cook half an 
hour ; when nearly done add salt. As soon as done 
drain from the water and set the saucepan -where the 
potatoes can steam for a few minutes. They should 
be served immediately, and never allowed to remain 
in the water a moment after they are cooked. Pota- 
toes are much better steamed with their skins on 
than boiled, as they then retain all the potashes. 
When they are old they should be washed, pared and 
covered with cold water, and allowed to stand for 
several hours before either boiling or frying. 

POTATOES BAKED. 
Select them of uniform size, wash and scrub well, 
cut a thin slice from each end to prevent their being 
soggy- They require nearly an hour to bake in a 
moderate oven. 



TO MASH POTATOES. 
Boil the potatoes carefully, drain from the water, 
mash fine, and to four good-sized potatoes add a 
heaping tablespoonful of butter, a tablespoonful or 
two of cream or rich milk and salt and pepper to 
taste. Serve at once. They must be freshly mashed 
and A^ery hot to be eatable. The mashed potatoes 
ma^'be squeezed through a vegetable rifcr, when they 
are called Potatoes a la Neige. 

NEW POTATOES WITH CREAM SAUCE. 

Select rather small potatoes of uniform size and 
boil. When done drain off the water, set them back 
on the stove to keep hot while making a cream sauce, 
then put them carefully in a vegetable dish, pour the 
sauce over them and sprinkle with a little finely 
minced parsley. 

BROILED POTATOES. 

Take some cold boiled potatoes and cut them in 
rather thick slices lengthwise, dust with white pepper 
and salt, dip each slice in melted butter, broil over a 
clear fire until a nice bro\vn. Serve with melted but- 
ter and finely minced parsley poured over them. 

POTATOES A LA CREME AU GRATIN. 

Chop cold boiled potatoes, put them in a baking 
dish, pour over them a cupful of white sauce nicely 
seasoned, sprinkle with a tablespoonful of grated 
Parmesan cheese or Edam cheese grated, one table- 
spoonful of bread crumbs, and dot all over with tiny 
bits of butter. Put in a quick oven for a few minutes 
to brown. Do not leave it in too long, or it will be- 
come dry. 

STUFFED POTATOES. 

Bake some medium-sized potatoes ; when done 
cut in half lengthwise, scoop out the inside, taking 

5S 



care not to break the skin. Mash the potato smooth 
and fine with butter and a httle milk, season with 
salt and pepper to taste, heat thoroughly, fill the 
skins, brush the tops over with melted butter, brown 
in the oven and serve. 

POTATO FRICASSEE. 
Put in a spider a generous tablespoonfiil of butter 
and a cup of milk, when hot add some cold potatoes 
cut in dice, season with pepper, salt, a fe-w drops of 
onion juice. Let them get thoroughly hot, then add 
the beaten yolks of two eggs, stir constantly until 
thick. Great care must be taken not to let it cook 
too long, or the sauce will curdle. Pour into a vege- 
table dish, sprinkle a little fineh' minced parsley over 
the top and serve. 

POTATOES A LA DUCHESSE. 
Take cold mashed potatoes that are nicely sea- 
soned with salt and pepper, form into little round 
cakes, put them on a tin, glaze over with beaten egg 
and brown in the oven. Arrange on a platter, gar- 
nish with parsley and serve. 

SARATOGA CHIPS. 
Peel some medium-sized white potatoes, and slice 
them very thin. It is better to have a potato sheer 
for these, if possible, as it cuts them so quickly and 
perfectl3\ Wash the potatoes in one or two waters, 
then cover with fresh water and lay a lump of ice on 
the top of them. Let them stand an hour, if con- 
venient, drain in a colander, wipe dry with a towel, 
and fry in boiling fat — not too many at a time in the 
basket or they will stick together, and will not 
brown. Have a quick fire, and fry until brown and 
crisp, drain on paper, sprinkle with salt and serve. 



FRENCH FRIED POTATOES. 
Peel some potatoes and cut in finger lengths, not 
too thick, cover with ice water, and if thej are old 
it is better to let them stand two hours. Drain, wipe 
dry, and fry in boiling fat as Saratoga chips — not too 
many at a time. When they are a nice brown lift 
the basket from the fat, sprinkle with salt, shake the 
grease from them and remove with a skimming 
spoon, drain on paper and serve at once. 

POTATOES A LA MAITRE D^HOTEL. 
Cut cold boiled potatoes in round slices, not too 
thick, put in a saucepan with some melted butter, 
pepper and salt. When they are hot add some lemon 
juice and a little minced parsley and serve. 

POTATOES LYONNAISE. 
Fry a little onion cut in thin slices in plenty of 
butter ; when a delicate brown add some cold boiled 
potatoes cut in slices of medium thickness, mixing 
them with the onion by tossing them together rather 
than stirring, as this breaks them. Cook until a nice 
color, drain them, put in a dish and sprinkle a little 
minced parsley over them. 

POTATOES A LA PARISIENNE. 
Peel and wash some potatoes, scoop out into 
little balls with a potato scoop, v^hich is made for 
the purpose. Boil for five minutes, put in melted 
butter in a saucepan until each potato is well cov- 
ered with the butter, turn them into a pan, and 
brown in the oven. Turn out on a dish and sprinkle 
with minced parsley and a little salt. 

POTATOES CREAMED AND BROWNED. 
Take a pint of cold boiled potatoes, cut into dice 
of uniform size. Have ready a pint of cream sauce, 

60 



toss the potatoes in this, season with salt and white 
pepper to taste, put in a baking dish, sprinkle with 
dried bread crumbs and a tablespoonful of American 
Edam cheese. A few drops of onion juice, if liked, 
may be added before putting the potatoes into the 
dish. Set it in the oven a few minutes, until it be- 
comes a golden brown and serve. Do not let it stand 
in the oven long or it will dry. 

POTATO PUFF. 
Two cupfuls of smoothly mashed boiled or baked 
potatoes, two tablespoonfuls of melted butter, two 
well-beaten whites of eggs, a cupful of sweet cream 
or rich milk. Stir the melted butter into the potato, 
then add the eggs and cream, season with salt and 
pepper, turn into a buttered baking dish, bake in a 
quick oven and serve in the dish in which it is baked. 

WHITE POTATO CROQUETTES. 
Boil and mash very fine four medium sized pota- 
toes. Put half a cup of rich milk and a generous 
heaping tablespoonful of butter in a saucepan over 
the fire. When the milk comes to a boil, stir in the 
mashed potatoes, season \vith pepper and salt to 
taste, mix thoroughly and add the white of an egg 
beaten to a stiff froth, remove from the fire, turn out 
on a plate to cool, then make up in small cylinders, 
dip in beaten egg, roll in cracker crumbs and fry a 
delicate brown in boiling fat. 

POTATO PAPA (a Mexican Dish). 
Wash, pare and boil one dozen small white pota- 
toes, mash while hot and add to them half a cup of 
raisins stoned and chopped very fine, twenty large 
Queen olives stoned and chopped fine, one table- 
spoonful of parsley finely minced, an even teaspoonfiil 
of sugar, and salt and pepper to taste. Mix all well 



together, form into an oblong shape, leaving the top 
rough. Brown a little butter in a spider, put the 
papa into it, and after a few moments' frying scatter 
little lumps of butter over the top and set in the 
oven to brown. Garnish with parsley and hard- 
boiled eggs cut in quarters lengthwise. 

SWEET POTATOES FRIED RAW. 
Peel two or three medium-sized potatoes and cut 
in slices about a quarter of an inch thick, fr^^ in boil- 
ing fat — when they are a nice brown they are done — 
drain on paper for a moment before serving. 

COOKED SWEET POTATOES FRIED. 

Take several sweet potatoes cut in slices length- 
wise, not too thin. Dip each slice in melted butter 
and then in brown sugar, and fry in a little butter. 

SWEET POTATOES MASHED AND BROWNED. 

Boil three sweet potatoes of medium size until 
done. Peel and squeeze through the patent vegeta- 
ble strainer, add a heaping tablespoonful of butter, 
salt and pepper to taste, and enough milk to make 
very soft. Put in a baking dish, dot it over with 
tinj' bits of butter and bake until brown. Serve in 
the dish in which it is baked. If any is left over re- 
move the thin brown skin, make the potato into 
small, flat cakes and brown on both sides in a little 
butter in a spider. 

SWEET POTATO CROQUETTES. 

Three medium-sized potatoes baked and mashed 
very fine and beaten to a cream with one generous 
tablespoonful of butter, three tablespoonfuls of cream, 
one teaspoonful of sugar, a little salt, one teaspoonful 
of lemon juice, a saltspoonful of cinnamon and one egg 
yolk beaten very light, and add at the last the white 
of egg whipped to a stiff froth. Form into cones or 



cylinders, dip in beaten egg and bread crumbs and fry 
in boiling fat. Drain on kitchen paper, sift a little 
sugar over them and serve at once. 

BRUSSELS SPROUTS. 

Pick oif any leaves that may be discolored and 
wash well a quart of Brussels sprouts, put into a 
saucepan with two quarts of boiling water and a 
saltspoonful of soda. Boil rapidly until tender- 
about half an hour— just before they are done add a 
tablespoonful of salt. Drain them in a colander, and 
if it is not time to serve them stand the colander over 
steam to keep them hot. Do not let them remain in 
the water. When ready to serve put the sprouts in 
a vegetable dish and pour over them a pint of rich 
cream sauce. 

OKRA AND TOMATOES. 

A quart of fresh or canned tomatoes — if fresh, 
skin in the usual way— cut them in quarters and put 
over the fire, let them boil until a great deal of the 
water has evaporated, then add a pint of fresh okra, 
cut in slices, cook until tender, season with a gener- 
ous heaping tablespoonful of butter, and pepper and 
salt to taste. 

BEETS. 

Wash the beets carefully to avoid breaking the 
skin, and do not cut off the fine roots, as this will 
bleed and spoil them. Put on in boiling water and 
cook from an hour and a half to three hours. Test 
with a wooden skewer. Cut in slices or dice and 
serve with melted butter, pepper and salt. Winter 
beets should be soaked over night. 

PUREE OF PEAS. 
When peas are old this is a very nice way to use 
them. Put a quart of shelled peas over the fire in 
sufficient boiling water to cook them. Boil until 

63 



tender, drain from the water, press through a puree 
sieve, season with salt and pepper to taste, and a 
good heaping tablespoonful of butter, and if too dry 
a little milk or cream may be used. 

PUREE OF LIMA BEANS 
may be prepared in the same way. 

PUREE OF CUCUMBERS. 
Peel and slice the cucumbers and put them over 
the fire in as little boiling water as will cook them ; 
when tender drain from the water, press through a 
puree sieve, season with salt and pepper and add a 
tablespoonful of butter. 

STUFFED CUCUMBERS. 
Peel two large, fine cucumbers, cut in half length- 
wise, take out the seeds. Scrape out carefully the 
soft part — with a small spoon— into a saucepan. 
Peel and core a tart apple, chop fine Avith a small 
pickled gherkin, take from this a good tablespoonful 
for the sauce and put one side, then add the rest to 
the soft part of the cucumbers in the saucepan. Let 
it simmer until tender, then add butter the size of an 
egg, pepper and salt to taste, a few drops of onion 
juice, or the spoon used for stirring the mixture may 
be rubbed with garlic, three tablespoonfuls of grated 
bread crumbs, one egg beaten, stir all together, and 
remove at once from the fire. Put the cucumbers in 
a saucepan, cover with boiling water and cook 
gently until tender — about ten or fifteen minutes; 
when nearly done add a tablespoonful of salt, drain 
from the water, when cool enough stuff them with 
the dressing already prepared and press into shape, 
brush with egg, sprinkle bread crumbs over the top 
and a few tinA'^ lumps of butter, place carefully in a 
pan and bake a delicate brown. 



For the Sauce, take the tablespoonful of apple 
and pickle reserved from the stuffing, and add a tea- 
spoonful of capers, chop all together as fine as possi- 
ble, make a cream sauce and add this mixture to it 
on the fire and heat thoroughly. Place the cucum- 
bers carefully on a platter and pour the sauce around 
them. 

CUCUMBERS STUFFED WITH MUSHROOMS. 
Peel two large, firm cucumbers, and cut in half 
lengthwise ; take out the seeds. Take a quarter of a 
pound of fresh mushrooms, skin and stem them. 
Chop the mushroom flaps very fine, put them in a 
spider with four tablespoonfuls of melted butter and 
a very little water, cover and cook until tender. 
Remove from the fire, stir in four heaping tablespoon- 
fills of grated bread crumbs, salt and pepper to taste, 
a few drops of onion juice, and the yolk of one egg. 
Stuif the cucumbers with this dressing, put the halves 
together, fasten with wooden toothpicks or tie with 
string. Place in a small dish that will fit in the 
steamer, cover closely, and steam until tender— about 
three-quarters of an hour— and serve with a brown 
sauce made as follows : 

The Sauce.— Put on the skins and stems of the 
mushrooms in boiling water. Fry a few slices each 
of carrot, celery top, green pepper, onion and tur- 
nip in butter, strain the water from the mush- 
room stems into this and stew until all are tender, 
strain, add a generous tablespoonful of butter and 
enough flour to thicken the sauce, and salt and pep- 
per to taste. Place the cucumbers in a shallow veg- 
etable dish, remove the strings and pour the sauce 
around them. 

ESCALLOPED EGG PLANT. 

Boil a small egg plant, cut it in half, take out the 
pulp, throwing away the seeds and skin, chop the 



pulp fine and mix with it half a teaspoonful of bread 
crumbs, one cup of cream or rich milk, butter the 
size of an egg, an even teaspoonful of finely minced 
parsley, pepper and salt to taste, and a few drops of 
onion juice. Beat all together, turn into a baking 
dish, cover the top with dried bread crumbs and tinj^ 
bits of butter and bake until brown. Serve in the 
dish in which it is baked. If any is left over, cut in 
slices half an inch thick and fry in butter for luncheon. 

STUFFED EGG PLANT. 

Take half a large egg plant, boil gently until 
tender, remove from the fire, take out the pulp care- 
fully so as not to break the shell, leaving it about a 
quarter of an inch thick. Peel and stem a quarter of 
a pound of fresh mushrooms, chop very fine, reserve 
a heaping tablespoonful of this for the sauce, then 
add the pulp of the egg plant to the mushrooms in 
the chopping bowl, and one heaping tablespoonful of 
currants, v^ashed and picked over, one even tea- 
spoonful of grated onion, one even teaspoonful of 
chopped green pepper, five heaping tablespoonfuls of 
grated bread crumbs, four tablespoonfuls of melted 
butter, two tablespoonfuls of rich cream. Mix all 
well together, fill the shell with this mixture, press 
it into shape and bind carefully with string. Bake 
twenty minutes, remove the string and serve on a 
platter w^ith the sauce poured around it. 

The Sauce.— Put on the skins and stems of the 
mushrooms in a saucepan, cover with boiling water, 
cook until tender, drain, and into this water put the 
tablespoonful of reserved mushrooms, add salt and 
pepper to taste, boil a few minutes, then add a heap- 
ing teaspoonful of flour stirred into a heaping table- 
spoonful of butter, let all cook together until thick, 
and pour around the egg plant. 



GREEN CORN CAKES. 
One quart of grated corn, one teacup of butter 
melted, four tablespoonfuls of flour, two eggs, and 
salt and pepper to taste. Bake as griddle cakes and 
serve at once. These cakes are very good made of 
canned corn. Pound the corn in a mortar and press 
through a sieve. 

CORN PUDDING. 
Four large ears of corn grated, or a can of com 
prepared as for corn cakes, one heaping tablespoon- 
ful of butter, one teaspoonful of flour, one teaspoon- 
ful of sugar, one whole egg and one yolk. Melt the 
butter and stir into the corn, beat the eggs and add 
with one pint of milk, the sugar and flour, and salt 
and pepper to taste. Bake in a shallow dish in a 
moderate oven from twenty minutes to half an hour. 
If it bakes too long, it becomes watery. 

MOCK OYSTERS OF GREEN CORN. 
A pint of grated corn, a cup of flour, one egg, two 
ounces of butter, three tablespoonfuls of milk, and 
salt and pepper to taste. Mix well and drop from a 
spoon in oblong cakes— to look as much like oysters 
as possible— into hot butter, fry brown on both sides. 
Serve on a platter and garnish with parsley. These 
may also be made of canned corn by pressing it 
through a colander with a potato masher to sepa- 
rate the hulls from it. 

CORN BOILED ON THE COB. 
Husk the corn and remove the silk, put in a 
kettle, and cover with boiling water. If the corn is 
young, it will cook in from five to ten minutes, as it 
is only necessary to set the milk. It should be served 
at once in a folded napkin. 



CURRY OF CORN. 
A can of corn, one good tart cooking apple, one 
tomato, a teaspoonful of finely chopped green pepper, 
a teaspoonful of grated onion, a teaspoonful of curry 
powder, a tablespoonful of chopped Brazil or English 
walnuts, two tablespoonfuls of butter, and salt and 
pepper to taste. Put the butter in a spider, when it 
bubbles add the apple cut in dice and onion, fry 
brown, then stir in the curry powder, the chopped 
pepper and tomato and nuts, let all simmer together 
for a few minutes, then add the com, and cook gently 
for tw^enty minutes. If it is too thick a little water 
must be added. Serve in a shallow vegetable dish or 
on a platter. Fresh corn may be used. Boil and 
then cut from the cob, cook the cobs in the water the 
corn was boiled in long enough to extract all the 
good from them, and use this broth for the curry. 

CROQUETTES OF SAI^IFY AND CELERIAC. 
Two roots of salsify and one large celeriac. 
Wash and scrape them w^ell. Cut in pieces and cover 
with vinegar and water and let them stand one 
hour — this will prevent them from turning dark. 
Pour off the vinegar and water and nearly cover 
them with boiling water, cook until very tender, 
mash fine and smooth, season with pepper and salt, 
and a few drops of onion juice, put in a saucepan 
over the fire, and add a tablespoonful of butter, two 
tablespoonfuls of milk, and just before removing 
from the fire add a tablespoonful of cream and one 
egg, stir well, turn out into a bowl and set aside to 
cool. When cold make into croquettes, dip in egg 
and cracker crumbs and fry in a basket in boiling 

oil. 

INDIAN CURRY OF VEGETABLES. 
Equal quantities of cauliflower and potatoes, raw. 
The cauliflower cut into flowerettes and the potatoes 



into dice. Put them into a spider with a heaping table- 
spoonful of butter, a rounded teaspoonful of curry 
powder, and let them simmer for a few minutes ^th- 
out taking color. Then add two tablespoonfuls of 
tomatoes, an even teaspoonful of grated onion and 
one of chopped green pepper, fill up the spider with 
boiling \v^ater, and set it back on the stove v^^here it 
will stew gently until the vegetables are tender and 
the water has been reduced to one- third the quantity. 
It should be as thick as ordinary gravy ; if not, add 
a scant teaspoonful of flour. Just before it is done 
stir in a heaping tablespoonful of butter. Turn it 
into a shallow vegetable dish and serve very hot. 
The spider should be kept covered while the curry is 
cooking. It is very good v^ithout the green pepper. 
This may be warmed over, and is better the second 
day than the first. 

KOHLRABI. 
Peel them, cut in slices and pour on just enough 
boiling water to cook them. Cook until tender. 
When nearly done add salt. Make a cream sauce, 
season -with white pepper, salt and a little grated 
nutmeg, if liked, toss them in this sauce, let it boil 
up once and serve very hot. 

MARROWFAT BEANS BAKED. 
Pick over carefulh^ and wash one quart of beans, 
soak in water over night. In the morning drain, 
add fresh cold water and bring to a boil, drain again, 
and turn them into a four-quart stone jar, put in a 
generous cup of butter, two large tablespoonfuls of 
Porto Rico molasses, two tablespoonfuls of salt, less 
than a teaspoonful of pepper, and fill the jar with 
boiling water. Put in the oven, covering the jar 
with a tin cover. It must be cooked in a slow oven 
eight or nine hours — the water ought to last until 



the beans are perfectly cooked, and when done a 
good gravy left, about a third of the depth of the 
beans in the jar. Beans cooked in this -way are very 
nutritious and easily digested. Keep them covered 
for two or three hours while cooking. Serve vv^ith 
Chili sauce. 

BAYO OR MEXICAN BEANS.-N0. U 
Put one cup of Bayo or Mexican red beans to 
soak over night, in the morning drain off the water 
and put them in a saucepan with plenty of fresh 
w^ater, let them cook for two hours, drain again, and 
add to them three fresh tomatoes, skinned and cut 
small, or a cup of canned tomatoes, and half an 
onion cut as small as the beans, then cover with 
boiling water and cook for one hour. Then stir in a 
very generous tablespoonful of butter, and salt and 
pepper to taste. 

MEXICAN BEANS.-N0. 2. 
Soak over night a pint of beans and boil as in 
recipe No. 1 until soft. Then melt a tablespoonful of 
butter in a spider ; when it bubbles put in a small 
onion chopped very fine, and fry a delicate brown. 
Drain the beans and turn them into the spider, add 
a cup of boiling water and stir until the water be- 
comes thick like cream. 

EMPARADAS (a Mexican Recipe). 
Take some beans cooked as in Mexican Beans 
No. 1 and mash them to a paste. Then roll out 
some puff paste very thin — about the sixth of an 
inch — cut this into rounds with a large patty cutter, 
put a spoonful of the bean puree on the half of each 
round, wet the edges of the pastry, cover, press the 
edges together, making a half moon, brush them over 
with beaten egg and bake in a hot oven, or they ma^^ 
be fried in boiling oil or fat until a delicate brown. 



FRIJOLES FRITOS. 
A pint of beans cooked as in recipe for Bayo or 
Mexican Beans No. 1. Rub them smooth in a mor- 
tar, put them into a spider with a quarter of a cup of 
butter and fry for a few minutes, then add half a cup 
of grated Parmesan cheese, mix thoroughly and serve 

hot. 

BROILED MUSHROOMS. 

Select large flap mushrooms for broiling. Wash, 
skin and stem them, lay them on a dish, sprinkle 
with salt and pepper and pour a little olive oil over 
each mushroom, let them stand one hour. Broil on 
a gridiron over a nice clear fire. Place on a dish and 
serve with the following sauce : Prepare the stock as 
before by boiling the stems and skins in water and 
then straining. Mince two or three mushrooms fine, 
add to the stock, with a teaspoonful of minced pars- 
ley, a few drops of onion juice, a small lump of but- 
ter, cook for fifteen minutes, then add a cupful of 
cream, an even teaspoonful of flour wet with some of 
the cream and rubbed smooth. Let it all cook to- 
gether for three minutes, then add the beaten yolk of 
an egg, stir well, remove from the fire at once and 
serve. 

MUSHROOMS ON TOAST. 

Half a pound of mushrooms, wash, stem and 
skin as before. Cut into dice, put in a saucepan with 
the juice of half a lemon, a tablespoonful of butter 
and a shce of onion, a sprig of parsley and one clove, 
tied together in a thin muslin bag. Set the saucepan 
on the fire and stew gently until nearly dry, then add 
water almost to cover them, salt and pepper to 
taste, and let them cook fifteen minutes. Take out 
the bag of onion, etc., and thicken with one egg 
yolk well beaten, and a small cupful of cream. 
Have some sHces of toast on a platter, buttered and 



moistened with a little hot milk, pour the mush- 
rooms over them, garnish with parsley and serve 
hot. 

MUSHROOMS STEWED IN A CREAM SAUCE. 
Make a pint of cream sauce, prepare half a pound 
of mushrooms as in the preceding recipe, cut into 
dice, and stew in the sauce until very tender. Have 
the toast prepared as above and pour the mush- 
rooms over it. Garnish with parsley and serve at 
once. They may be served in pastry shells as an 
entree, if preferred. 

TOMATOES STUFFED WITH MUSHROOMS —No. U 
Wash, skin and stem half a pound of mushrooms, 
chop very fine, add two even teaspoonfuls of finely 
minced parsley-, a few dropsof lemon juice, the same of 
onion juice, and salt and pepper to taste. Melt two ' 
tablespoonfuls of butter in a saucepan and cook all 
together in this until the mushrooms are tender, then 
add a cupful of stale bread crumbs and one egg yolk, 
stir well and remove from the fire. Have half a 
dozen perfectly ripe tomatoes, v/ashed and wiped, 
cut a slice from the top of each, take out the core and 
seeds, and fill with the mushroom stuffing. Bake in 
a moderate oven until done. The skins should be 
removed in the usual W' aj^ before stuffing. 

TOMATOES STUFFED WITH MUSHROOMS.— No. 2. 
Wash and wipe the tomatoes, but do not remove 
the skins. Cut in half, take out the core and a few 
of the seeds. Fill with the same forcemeat as in the 
preceding recipe and cover the top wath it, place in a 
pan wdth a little water to keep from burning, bake 
in a moderate oven until soft, remove carefully from 
the pan, place on a platter, garnish with parsley and 



ESCALLOPED TOMATOES. 

Strain from a quart can of tomatoes one cupful 
of water. Put a layer of the tomatoes in a baking 
dish, season with salt, pepper and a little sugar, 
cover with a layer of bread crumbs, dot freely with 
bits of butter, then put another layer of tomatoes, 
and lastly a layer of bread crumbs, with bits of but- 
ter, and sprinkle with a dessertspoonful of sugar. 
Bake forty-five minutes, and serve in the dish in which 
it is baked. 

TOMATOES WITH EGG. 

Drain the \vater froin a can of tomatoes, press 
them through a colander, put into a saucepan over the 
fire, season with salt and pepper, a little sugar, if 
acid, and a few drops of onion juice. Let them cook 
a little, and just before serving add the well-beaten 
yolks of two eggs, stir well until it thickens, and 
remove immediateh^ from the fire or it ^vill curdle. 

FRENCH CARROTS IN BROWN SAUCE. 
Select the smallest French carrots, wash and 
scrape them and boil until tender in as little water 
as possible. When done drain from the water, using it 
to make the sauce. Put a tablespoonful of butter into 
a spider, when hot stir in a tablespoonful of flour, 
stir until a dark brown, add gradually the water the 
carrots were boiled in, season \vith salt and pepper, 
simmer until thick and smooth, add the carrots, and 
when hot serve. 

FRENCH CARROTS AND PEAS. 
Take a pint of young peas and two bunches of 
French carrots, cut in slices or fancy shapes (stars or 
clover leaves), cook each vegetable bj^ itself in as little 
water as will cook them. When they are both tender 
put them together into a saucepan, add a heaping 
tablespoonful of butter and half a tablespoonful of 



flour rubbed together, and if there is not enough 
water left, add enough to make a graYj. Canned 
instead of fresh peas may be used ; drain the water 
from the peas and stew the carrots in it, and follow 
the recipe as above. 

SPINACH PUDDING. 
Make a sauce of one ounce and a half of butter, 
one ounce of flour, a scant half cup of rich milk, half 
a teaspoonful of sugar, a grating of nutmeg, if liked, 
and salt and pepper to taste. When this comes to a 
boil, add an even cupful of spinach that has been 
cooked and finely chopped, and from which the water 
has been Avell pressed out. Remove from the stove, 
and stir into it two beaten eggs. Grease a mould, 
sprinkle it with dried and sifted bread crumbs, turn 
the pudding into this, set the mould in a pan of hot 
Avater, put in the oven, cover it to prevent browming 
and bake nearly three-quarters of an hour. Turn 
out on a platter, have ready a cream sauce to pour 
around the pudding, garnish with hard-boiled eggs, 
cut in quarters lengthwise, and parsley. If any is 
left over, cut in slices, and \varm over in a cream 
sauce and serve for luncheon. It will keep for days. 

SPINACH BALLS. 
Put a slighth' heaping tablespoonful of butter, 
a tablespoonful of cream, and half a teaspoonful of 
sugar into a saucepan on the stove, mix well, and 
when it boils add a heaping tablespoonful of flour — 
as much as will stay on the spoon — let it come to a 
boil, and then add three-quarters of a cup of cooked 
and finely chopped spinach, beat well and remove 
from the fire. When cold add two eggs, one at a 
time, season with salt and pepper to taste and half a 
saltspoonful of powdered mace. Have a saucepan 
of boiling water, slightly salted, on the stove ; dip a 



tablespoon in cold water, and then take up enough 
of the spinach mixture to make an oblong cake, in 
shape like an egg cut in half lengthwise, then dip the 
spoon in the boiling water and let the cake float ofl". 
Use all the mixture in this yvay. The balls will cook 
in four or five minutes, and they must not boil too 
fast or they will break. Let them drain in a colander 
while making a cream sauce, and when the sauce is 
made put the balls into it and let them come to a 
boil, turn out on a platter and garnish with parsley. 

TOMATOES AND MUSHROOMS. 

Put on a pint of tomatoes in a saucepan and 
cook for fifteen or twenty minutes until nearly all the 
water has evaporated, season with salt and pepper, 
add a generous tablespoonful of butter, a table- 
spoonful of bread crumbs and half a pint of fresh 
mushrooms chopped fine. Cook until the mush- 
rooms are tender. Have some bread cut in nice 
slices toasted and slightly moistened ^vith warm 
milk. Pour the tomatoes and mushrooms over it 
and serve very hot. 

TO BOIL RICE PLAIN. 

Wash half a cupful of rice, drain from the water, 
have on the fire a very large saucepan nearly full of 
salted boiling -water. Turn the rice into this and 
boil hard for twenty minutes, pour all into a colan- 
der, drain well, and put the rice in a smaller saucepan 
on the back of the stove, where it will be kept warm, 
without cooking, until all the moisture has evapo- 
rated. Then serve. 

CAULIFLOWER WITH DRAWN BUTTER. 

Select a nice white cauliflower, take off all the 
leaves, and cut enough of the stem off" to allow it to 
stand well in the dish it is to be served in. Put it into 
a saucepan, cover with boiling water, and when it is 



nearly done add salt, as cooking it long with salt 
turns it brown. The usual time to cook a cauli- 
flower is about twenty minutes. Try it with a fork, 
and if it is tender remove carefully from the Avater, 
let it drain in a colander while preparing a drawn 
butter. Then put into a hot vegetable dish, pour the 
sauce over and serve. 

For the Drawn Butter. — Melt a large heaping 
tablespoonful of butter, and stir into it a heaping 
teaspoonful of flour, let them cook together without 
browning and add by degrees a cup of hot milk. 

ESCALLOPED CAULIFLOWER. 
Cut a cauliflower into flowerettes, cover with 
boiling water into a saucepan and cook until tender, 
let them drain in a colander w^hile the sauce is being 
prepared. Make the usual cream sauce, enough to 
cover the cauliflower. When the sauce is done add 
two heaping tablespoonfuls of American Edam or 
grated Parmesan cheese, put the flowerettes into a 
baking dish, pour the sauce over them, sprinkle the 
top with a little of the cheese, and stand the dish in 
the oven for a few minutes to brown. 

ESCALLOPED SPAGHETTINA. 
Put a good half cupful of spaghettina, broken in 
bits, into a saucepan of boiling water with an even 
tablespoonful of salt, boil three-c|uarters of an hour, 
turn into a colander and let it drain while the sauce 
is being made. Prepare it exactly as for escalloped 
cauliflower and finish in the same wa3^ 

CHESTNUT PUREE. 
Shell some large imported chestnuts and put over 
the fire in boiling water, let them cook for a few min- 
utes, rub the skins off, and cover again with fresh 
boiling water, boil until tender. Press through a 
sieve, and season with butter, pepper and salt. 



PUREE OF DRIED WHITE BEANS. 
Pick over and wash a pint of beans and soak 
over night. In the morning drain off the water, put 
the beans into a saucepan with cokl water to cover 
them, and cook until tender — a Httle more than an 
hour. Press through a sieve, add a generous table- 
spoonful of butter, salt and pepper to taste, put into 
a saucepan, make very hot and serve. 

SQUASH PUDDING. 
A large heaping cup of Hubbard squash, meas- 
ured after it is baked and mashed smooth, a generous 
heaping tablespoonful of butter, melted and stirred 
into the squash, a heaping tcaspoonful of flour mixed 
with four tablespoonfuls of milk and one egg beaten 
light, salt and pepper to taste. Mix well and turn 
into a buttered pudding dish and bake about twenty 
minutes. Serve in the dish in which it is baked. If 
any is left over, make it up into little round cakes 
and brown in butter for luncheon. 

SQUASH FRITTERS. 

A heaping cupful of Hubbard squash baked and 
mashed, stir into it a heaping tablespoonful of but- 
ter, a heaping tablespoonful of flour, a cup of milk, 
salt and pepper to taste, and one egg beaten light. 
Mix well and bake or fry as griddle cakes. 
SUMMER SQUASH. 

Wash and peel two large summer squash, cut in 
small pieces and remove the seeds, cover with boiling 
water and cook until tender. Drain in a colander 
and press gently as much of the water out as possi- 
ble with a potato masher, then mash through the 
colander into a saucepan, put it on the stove and let 
it cook until the squash is quite dry, taking care that 
it does not burn. Then add four heaping tablespoon- 
fuls of butter, a teaspoonful of sugar, and salt and 
pepper to taste. 



RICE CROQUETTES. 
Put three-quarters of a cup of milk in a saucepan 
over the fire, wdth a generous tablespoonful of butter, 
a heaping teaspoonful of sugar, and when it conies 
to a boil add a cup and a half of boiled rice, a salt- 
spoonful of powdered cinnamon or nutmeg, if pre- 
ferred, and salt to taste. Mix well, let it come to a 
boil and add a beaten egg, remove from the fire, turn 
into a plate to get cold, form into cylinders and cook 
in boiling fat. 

FRICASSEE OF CELERIAC. 

Wash and peel the celery roots, cut them into 
dice and cook until tender in as little water as possi- 
ble, and when nearly done add a little salt. Make a 
sauce of two tablespoonfuls of butter and one table- 
spoonful of flour cooked together until smooth with- 
out browning. Then add a cup of rich milk, and 
when this boils turn the celery dice with the water in 
which they were boiled into the sauce, season to 
taste with salt and pepper. When ready to serve 
beat one egg yolk with a tablespoonful of cream and 
stir carefully into it, remove at once from the fire, 
pour into a vegetable dish, sprinkle with a little 
parslej' minced fine, and serve. 

YELLOW TURNIP RAGOUT. 
Take one large yellow turnip, peel, wash and 
wipe dry, cut in oblong pieces. Brown a good lump 
of butter in a spider, simmer the turnip slices in this 
until nicely browned, taking care not to burn them. 
Put all into a saucepan with only water enough to 
cook them tender, cover tightly, when done, bro\vn 
a little butter and flour together to make the gravy 
the proper consistency, season with pepper and salt 
and serve. 



TOMATOES STUFFED WITH CHEESE. 
Cut six tomatoes in half, scoop out part of the 
inside and put this in a saucepan and cook until 
nearly all the water has been absorbed, then add 
half a teaspoonful of sugar, one heaping tablespoon- 
ful of butter, two heaping tablespoonfuls of grated 
cheese, two heaping tablespoonfuls of dried bread 
crumbs, pepper and salt to taste, and a few drops of 
onion juice. Sprinkle the tomatoes with salt, pepper, 
a little sugar and grated cheese, then fill them with 
the dressing, dot them with tiny bits of butter and 
sift over them a few bread crumbs. Melt half a tea- 
spoonful of butter in a baking pan, put the tomatoes 
in and bake twenty or twenty-five minutes. Take 
them out carefully when done, arrange on a dish, 
make a little gravy in the pan in which they were 
baked by adding a little more butter, half a cupful of 
milk, a heaping teaspoonful of flour, and salt and 
pepper to taste. Serve in a sauceboat. 

JERUSALEM ARTICHOKES. 
Wash and peel a dozen artichokes, selecting them 
as nearly the same size as possil^le. Cover with boil- 
ing water and cook until tender, drain at once and 
pour over them a cream sauce, sprinkle a little finely 
chopped parslcA^ over them and serve. 

ASPARAGUS. 

Scrape and wash as much asparagus as is needed, 
cut the stalks the same length, tie in bunches and put 
over the fire in boiling water, and when nearly done 
add a little salt. Boil until perfectly tender, drain, 
put in a dish, remove the strings and serve very hot 
with sauce Hollandaise or a simple cream sauce. 
POINTES D'ASPERGES. 

Cut off the tender green tips of asparagus about 
an inch and a half long, cover with boiling water and 



cook until tender. Add salt just before they are 
done. Drain and put the points into a saucepan \vith 
butter, salt and pepper and a few spoonfuls of cream 
or Hollandaise sauce, mix well and do not let it cook 
after the sauce is added. A little nutmeg maybe 
used if liked. Serve verA' hot. 

PURPLE CABBAGE WITH CHESTNUTS. 
Shred fine as for cold slaw half a purple cabbage, 
put half of this into a saucepan, dot with a table- 
spoonful of butter, sprinkle over it a heaping table- 
spoonful of sugar, a slightly heaping tablespoonful 
of flour, a little salt and pepper, then the rest of the 
cabbage with the same quantity of butter, sugar, 
etc., as before, and pour over all a quarter of a cup 
of vinegar and a cupful of cold water. Cover tightly, 
let it cook slowlj^ until done, put it where it will only 
siiumer for two hours. If not sour enough add more 
vinegar. Be careful that it does not burn. Serve in 
a vegetable dish and garnish with large Italian 
chestnuts that have been boiled and blanched. 

PARSNIP CROQUETTES WITH WALNUTS. 
Take two good-sized parsnips, peel and cook 
them until tender in as little water as possible. 
When done press the water carefully from them and 
mash them smooth and fine through a colander, put 
them back into the saucepan over the fire again, and 
add to them two heaping tablespoonfuls of chopped 
walnut meats, a good heaping tablespoonful of but- 
ter and a tablespoonful of rich cream, stir well 
together and add at the last one egg well beaten. 
Remove from the fire and turn out on a plate to cool, 
then form into cylinders, dip in tgg and bread crumbs 
and fry in boiling fat. 



PARSNIPS FRIED. 
Boil them until tender, cut them in slices length- 
wise and fry brown in a little butter. 

PARSNIP FRITTERS. 
Wash and scrape them and cut in slices, cover 
them with boiling water, cook until tender, mash 
them through a colander, return them to the fire, add 
to two large parsnips, a tablespoonful of butter, salt 
and pepper to taste, and one Qgg beaten well. Mix 
thoroughly, remove from the fire, and w^hen cool 
make into small flat cakes and fry in a little butter. 
Serve hot. 

TO COOK STRING BEANS. 

String thoroughly, cut in half, then in half length- 
wise, throw into boiHng water and let them come to 
a boil. Remove from the fire, drain, cover with cold 
water and let them stand in this until it is time to 
cook them, then drain again, cover wnth boiling 
water and cook for fifteen minutes, and when almost 
done add salt. When tender, drain, add a lump of 
butter, and salt and pepper to taste. 

SPANISH ONIONS STUFFED. 
Take two large Spanish onions, wash and skin 
and tie them to prevent breaking. Put them into a 
saucepan over the fire, cover with boiling water, 
cook until they can be pierced with a l^room straw— 
from two to three hours, according to size. When 
done, drain and carefully take out the centers, 
leaving about a quarter of an inch for the shell. 
Have ready a stufling made from a quarter of a 
pound of mushrooms prepared as before. Put these 
and the centers of the onions into a chopping bowl 
and chop vei-y fine. Cook them together until the 
moisture from the onions has almost evaporated, 
then add a generous heaping tablespoonful of butter, 



a tablespoonfiil of rich cream, and three heaping 
tablespoonfuls of grated bread crumbs, salt and 
pepper to taste. Fill the onion shells with this mix- 
ture, smooth the tops nicely, sprinkle with bread 
crumbs, brush with egg and a little butter. Put in 
the oven and brown about ten minutes, and serve 
with the following sauce: Rub a generous heaping 
tablespoonful of butter and a heaping tablespoonful 
of flour together. Put a small teacup of milk into a 
saucepan on the fire, when hot stir in the butter and 
flour and a quarter of a pound of mushrooms pre- 
pared as before and chopped very fine, season with 
salt and pepper to taste. Place the onions on a plat- 
ter and pour the sauce around them, garnish with 
parsley and serve. 

STUFFED CELERIAC WITH SPANISH SAUCE. 
Put over the fire in a saucepan three-quarters of 
a cup of rich milk and three ounces of butter, let 
them come to a boil, then add three ounces of dried 
and sifted bread crumbs and an even tablespoonful 
of flour. Let it cook, stirring all the time until it is 
a smooth paste and detaches itself from the sides of 
the pan, remove from the fire and set it aside to cool. 
When cold beat three eggs Hght, stir in a little at a 
time, beating well until the mixture is smooth and 
all the beaten egg used, then add a heaping tea- 
spoonful of sugar, three heaping tablespoonfuls of 
walnut meats chopped fine, two tablespoonfuls of 
rich cream, and salt and pepper to taste. Take four 
large, fine celeriac roots, clean, scrub and scrape 
them. Cut off a slice from the top of each to make 
a cover, then with an apple corer remove the inside, 
takingcarenot to pierce the root, leave a shell a quar- 
ter of an inch thick. Fill each with the dressing, leav- 
ing fully half an inch at the top for it to swell. Place 
the cover on each, tie well the roots to prevent break- 



ing in the cooking, stand them in a saucepan with 
water to reach not quite to the top of the roots, and 
put in all the celeriac removed from the roots, boil 
gently until tender— about an hour — adding boiling 
water from time to time as it evaporates. When 
they are tender take them out of the water and put 
them aside, keeping them hot. Strain the water they 
were boiled in, form what is left from the stuffing 
into small cjdinders, boil five minutes in the strained 
stock, take them out and put with the roots to keep 
warm. Then take a generous tablespoonful of but- 
ter, an even tablespoonful of flour, brown them to- 
gether in a spider, add two heaping tablespoonfuls 
of chopped walnuts and let them brown a little, then 
stir in gradually the stock the roots were boiled in 
and cook until it thickens. Arrange the roots in the 
center of the platter, the cylinders around them and 
pour the sauce over all. Garnish with parsley, put- 
ting a tiny sprig of celery leaves in the top of each 

root. 

SPRING CABBAGE STEWED. 

Cut the cabbage very small, throw into a sauce- 
pan, cover wnth boiling water, when nearly done add 
salt. Cook until tender, drain well in a colander. 
Make a rich cream sauce — it must be quite thick, as 
the cabbage will thin it— add a saltspoonful of mace, 
then the cabbage, let it come to a boil and serve. 

SPRING CABBAGE WITH CREAM SAUCE. 
Boil a 3^oung cabbage or part of one until per- 
fecth^ tender, when done drain all the water from it 
in a colander, place in a vegetable dish and pour over 
it a rich cream sauce. 

SPRING TURNIPS IN CREAM SAUCE. 
Pare and cut into dice some young turnips, cook 
them tender in as little water as possible, salt when 



nearh^ done. Have ready a cream sauce, nicely sea< 
soned, and after draining the turnips put them into 
the sauce, let them come to the boiling point and re- 
move immediately from the fire, turn them into the 
serving dish, sprinkle a little finely chopped parsley 
over the top and serve. A tiny grain of mace added 
to the sauce is an improvement, but it must be used 
with great care. 

WHITE BREAD BALLS. 
Take four ounces of bread from which the crust 
has been removed, cut it into dice. Put half a cup of 
milk in a saucepan with two ounces of butter and a 
teaspoonful of sugar, let it come to a boil, then stir 
in the bread and continue stirring until it no longer 
cleaves to the pan, remove from the fire. When cool 
stir into it two eggs, one at a time, and a little salt. 
Cook in boiling water, as described for other balls, 
and serve in a cream sauce as a vegetable. (See 
spinach balls, page 74.) 

NOODLES. 
Beat the j^olks of two eggs with a little salt and 
one tablespoonful of cold water and stir in enough 
flour to make a very stiff dough. Roll out as thin as 
paper and then roll it up ; let it stand for an hour, 
and then cut fine with a sharp knife. These will keep 
any length of time, and can be used in soups, as a 
vegetable or in a pudding. 

NOODLES A LA FERRARL 
Prepare the noodles as above, and cook in boil- 
ing salted water from twenty to twenty-five minutes. 
Drain well. Have ready a tomato sauce, stir the 
noodles into it, turn into a baking dish, sprinkle well 
with grated Parmesan cheese and brown in a quick 
oven. 



GNOCCHI A LA ROMAINE. 
Put two ounces of l3utter in a saucepan over the 
fire with two tablespoonfuls of milk. When this 
comes to a boil stir in four ounces of flour; then add 
a cup of milk, let it cook, stirring all the time until 
it no longer adheres to the f)an, remove from the fire, 
let it cool and then beat in three eggs, one at a time, 
two heaping tablespoonfuls of grated Parmesan 
cheese, a saltspoonful of mace and a dash of salt. 
Set it away to get cold, make it into small balls. 
Have a large saucepan of boiling, salted water on 
the stove, drop the balls into it and let them boil five 
minutes, take them out with a skimmer and drain 
well. Have ready a cream sauce, put the balls in 
this, and when they are hot turn into a baking dish, 
sprinkle with Parmesan cheese and bake until brown 
in a quick oven. 




Salads. 



MAYONNAISE DRESSING. 
One-half teaspoonful of mustard, one-half tea- 
spoonful of sugar, one teaspoonful of salt and a dash 
of cayenne pepper; then add two raw egg yolks, 
beat well and stir in a teaspoonful of strong vinegar; 
add very carefulh^ drop by drop, a scant three-quar- 
ters of a cup of best olive oil, and as it thickens half 
a teaspoonful of vinegar. This recipe never fails, if 
the directions are carefully followed. The eggs and 
oil should be kept in the refrigerator and be ice cold. 
Lemon juice ma3^ be used, instead of vinegar, if pre- 
ferred. 

CREAM SALAD DRESSING. 

One-quarter of a cup of strong cider vinegar, one 
cup and a quarter of w^ater, one-half cup of butter, 
one teaspoonful of mustard, one teaspoonful of salt, 
onetablespoonful, slightly heaping, of cornstarch, one 
teaspoonful of sugar, a dash of cayenne pepper and 
the yolks of four eggs. Put the vinegar and water 
in a saucepan and v^hen it boils add the butter. Beat 
the 3^olks of eggs and the other ingredients together 
with an egg-beater, making it quite foamy and light; 
pour the boiling vinegar and water upon this mix- 
ture, which -will partially thicken. The bowl in which 
it is mixed should be placed in a pan of hot water on 
the stove, beating it all the time with the egg-beater. 
Just before it reaches the boiling point remove and 
turn it out into a cold bowl, beating hard for a few 
minutes. When perfectly cold pour it into a glass 
jar, fasten down the top and keep in refrigerator. 

86 



FRENCH DRESSING. 

One tablespoonful of vinegar, three tablespoon- 
fuls of olive oil, a saltspoonful of salt and one of 
white pepper, and a few drops of any good sauce. 
Lettuce should be well washed in very cold water, 
leaf bj^ leaf, and drained in a basket, which comes for 
the purpose, then placed on the ice, and at serving 
time put into the salad bowl. Lettuce should never 
be cut with a knife, but torn with a fork and spoon, 
and it should not be allowed to stand after the dress- 
ing is poured over it. 

TOMATO ICE SALAD. 

Put a quart can of tomatoes in a saucepan over 
the fire with half an onion, a slice of green pepper, it 
convenient, three cloves, two bay leaves, a sprig of 
parsley, a teaspoonful of sugar, and pepper and salt 
to taste. Cook until the onion is tender — about ten 
minutes — remove from the fire, press through a sieve 
fine enough to retain the seeds. When cold freeze as 
water-ice and mould — a melon mould is very pretty 
for it — pack in salt and ice in the usual way ; turn it 
out in a nest of crisp young lettuce and serve with a 
mayonnaise dressing in a sauceboat. 

* TOMATO JELLY. 
One can of tomatoes put on to heat in a granite 
or porcelain-lined saucepan with a large slice of onion, 
one clove, tw^o ba}^ leaves, a teaspoonful of chopped 
green pepper, salt to taste and a little sugar. Soak 
half a box of gelatine in a little w^ater for half an 

*\Ve have as yet in this country' no substitute for animal gelatine. I 
have experimented with carrageen or Irish moss and tlie Sea-moss 
Farine preparation, and find them unsatisfactory. It is inipossitile 
to make a clear jelly with them, and by soaking in water to destroy the 
sea flavor, the solidifying property is lost. In England they have a vege- 
table gelatine (Agar Agar) which makes, I am told, a clear, sparkling 
jelly, and is said not to be expensive. I trust that before many months 
it may be obtainable here. I have ventured, therefnre, to give a few 
recipes where gelatine is used, knowing that there will be something to 
replace it. Groult's tapioca and potato flour are said to be unadulter- 
ated, and with fresh fruit juices make nice and wholesome desserts, espe- 
ciallv for children. These preparations are made in France, and put up 
in half-pound packages, and sold by all of our leading grocers. 

87 



hour, and after the tomatoes have simmered fifteen 
minutes let them come to a boil and pour over the 
gelatine to dissolve it ; strain through a very fine 
sieve into a bow^l, let it get perfectly cold, and v^hen 
it begins to thicken stir well and turn into an earth- 
enware mould. It looks prettier in a round one. Set 
on ice. Serve the jelly on a round dish in a bed of 
fresh, crisp young lettuce leaves, and place a spoonful 
offender, finely-cut celery in each leaf, and pour may- 
onnaise around it. The jelly is better made the day 
before it is needed. 

SPAGHETTINA AND CELERY SALAD. 
Take some cold boiled spaghettina, chop — not 
too fine— and cover with a French dressing, and let 
it stand on the ice until serving time. Have an equal 
quantity of fresh, crisp celery cut fine, mix with the 
spaghettina, cover with a mayonnaise dressing and 
garnish with tender lettuce leaves. 

SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS. 
Have both very fresh ; cook the fairy rings until 
tender, set aside to get cold, then put on the ice. 
Take an equal quantit3^ of puff ball raw, chop fine, 
mix with the rings, turn into a nest of tender young 
lettuce, cover with a mayonnaise dressing and serve. 

SALAD OF FRESH FRUIT. 
Peel and cut into dice enough fruit, peaches, tart 
plums, orange and banana to fill a cup and a cupful 
of crisp celery cut fine ; have both ice cold ; at serving 
time mix and cover with a cream dressing and gar- 
nish with celery tops. 

* CUCUMBER JELLY. 
Half a box of gelatine soaked for an hour in half 
a cup of cold water. Remove the seeds from a small 

*This jelly may be colored a delicate green by using extract of 
spinach (see recipe, page 164). Its appearance is much improved 
thereby. 



green pepper, peel and cut into slices two large, fine, 
fresh cucumbers, or three small ones and a small 
white onion. Put in a saucepan, add a bay leaf and 
a bouquet of parsley, cover with boiling water and 
cook until tender ; remove the parsley and bay leaf, 
add a saltspoonful of sugar, salt to taste — more than 
a teaspoonful will be required — and press through a 
fine sieve. There should be, when strained, two cups 
and a half. Pour it over the soaked gelatine — if it is 
not hot enough to dissolve the gelatine place the 
saucepan over the fire for a moment — then run it 
through the same sieve again ; set aside in a bowl to 
cool. When perfectly cold and beginning to congeal, 
stir it well and pour into a pretty, round mould ; set 
it on ice until ready to serve. Turn it out on a plate 
and arrange fresh, crisp, young lettuce leaves around 
it, into each of \vhich put a spoonful of mayonnaise 
or cream dressing. 

WALNUT AND CELERY SALAD. y. 

,|, Three cupfuls of fresh, crisp celery cut fine and 
two cupfuls of walnuts, carefully shelled that they 
maybe as little broken as possible. Put the walnuts 
in a saucepan with a small onion sliced, a bay leaf, a 
clove and twelve pepper corns, cover with boiling 
v^^ater, let them cook for ten or fifteen minutes, re- 
move from the fire, drain and throw the nuts into 
cold w^ater, remove the skins and let them get cold ; 
then set on the ice until it is time to serve. Mix them 
with the celery, add mayonnaise or cream dressing, 
put on a dish or in a salad bowl, garnish with the 
tender green celery leaves and serve. 

PINEAPPLE AND CELERY SALAD. 
Equal parts of celery and shredded pineapple. 
Have the celery of the very tenderest, using onlj- the 
best of the heads. Select a perfectly ripe, fresh pine- 
apple, pare it, removing the eyes carefully, and shred 



the fruit with a silver fork and cut into small pieces 
with a silver fruit knife ; put the celery, cut fine, and 
the shredded pineapple, each by itself on the ice, that 
they may be very cold. When it is time to serve the 
salad, mix them together, put on the salad dish, 
cover with mayonnaise dressing, garnish w^ith the 
green celer3^ leaves and serve at once. 

FRUIT SALAD. 
Equal quantities of grape fruit or oranges, bana- 
nas, apples and celery. Peel the grape fruit or 
oranges, carefully removing all the bitter white skin, 
cut the pulp, the bananas and apples into small dice 
and the celery fine as for other salads ; put the 
orange and apple together; the latter will absorb 
the juice of the orange. Set all on ice; — these 
fruit salads must be ice cold. When it is time to 
serve, mix the fruit and celery together, put into a 
salad bowd, cover with the cream dressing into 
which has been stirred a third as much whipped 
cream as there is dressing, and add a little more salt 
to it in mixing. Serve in a bed of tender lettuce 
leaves. 

POTATO SALAD. 

Prepare equal parts of cold boiled potatoes and 
fresh, crisp celery, cut in small pieces which will look 
attractive when mixed with the dressing ; cut in dice 
four cold, hard boiled eggs, and mix them in lightly 
with the potato and celery when adding the dress- 
ing. Use mayonnaise or cream dressing v^ith this 
salad, garnish with dainty celery tops and serve. 

SALAD OF TOMATOES STUFFED WITH CELERY. 

Select nice, smooth, firm tomatoes, one for each 
person ; blanch them in the usual way, cut a slice from 
the stem end and remove the core and some of the 
seeds ; set on the ice to get cold. Prepare some celery, 
shredding it fine and using only the very tender part ; 



mix it with mayonnaise dressing, stuff the tomatoes, 
allowing the celery to come above the top, serve 
each in a leaf or two of crisp lettuce and pour some 
mayonnaise around them. Salads should be ice cold. 

CELERIAC AND LETTUCE SALAD. 
Boil two or three celery roots in water with a 
little salt until tender; drain and let them get cold. 
Cut them in thin slices, make a nest of crisp lettuce 
and put the celery slices in the center. Serve with a 
French dressing. 

RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD. 
Wash and peel the artichokes, cut in very thin 
slices and put into an earthen bowl with vinegar and 
water with a lump of ice in it. The vinegar will pre- 
vent them from turning dark. When ready to serve, 
place in the center of nice, fresh lettuce and serve 
with a French dressing. 

SALAD A LA MACEDOINE. 
Take several kinds of cold boiled vegetables in 
equal quantities, such as green peas, string beans, 
flowerettes of cauliflower, asparagus points, a small 
potato and a French carrot cut in small dice, and a 
little green pepper if liked ; mix together and serve in 
a nest of fresh, crisp lettuce with a French dressing, 
or mayonnaise, if preferred. 

ASPARAGUS SALAD. 

Select very tender asparagus, cut off all the 
woody part and boil until tender, set aside to get 
cold, and then put on ice until serving time ; arrange 
nicely on a platter or individual plates and serve 
with either mayonnaise or French dressing. 
CUCUMBER SALAD. 

Peel and cut in ver^^ thin slices, lay in a bowl, 
cover -with water, sprinkle a little salt over them 
and put a lump of ice on top, let them remain until 



serving time, drain off the water and serve in a glass 

dish with a French dressing. They should be very 

cold and crisp. A little green pepper, chopped very 

fine, is an addition ; also to rub the spoon used in 

mixing with a clove of garlic gives a piquancy to the 

salad. 

COLD SLAW. 

Select a firm cabbage and shave very fine on a 
cutter that comes for this purpose. Use the cream 
dressing or French dressing with a little dry mustard 
added. 

TOMATO SALAD. 

The tomatoes should be blanched in the usual 
way, and either sliced or cut in dice or served whole ; 
or they inay be cut in quarters, not quite separating 
them, and arranged in a bed of lettuce ^th a spoon- 
ful of mayonnaise on top of each tomato and the let- 
tuce garnished with the same. 
ENDIVE 
is excellent with French dressing. 
EGG SALAD. 

Boil three eggs hard, cut in half lengthwise, re- 
move the 3^olks and mash fine. Mix together in a 
saucepan the third of a teaspoonful each of dry mus- 
tard, salt and ^'hite pepper, a saltspoonful of curr^^ 
powder, a few drops of onion juice, a teaspoonful of 
vinegar, two tablespoonfuls of egg well beaten, two 
teaspoonfuls of olive oil and a tablespoonful of rich 
cream. Put the ingredients together in the order in 
which they are named, beat well, set the bowl over 
the steam of the kettle and stir constantly until 
thick and creamy ; remove and stir in the mashed 
egg yolks, a little at a time, and set on the ice to get 
very cold. To serve, fill the whites of egg, dividing 
the mixture among them, put each half egg on two 
or three leaves of tender lettuce, with mayonnaise 
dressing around them. 



Desserts. 

APPLE BETTY, 
Two cups of tart cooking apples, chopped, a cup 
and a half of stale bread cnimbs — bakers 'bread is the 
best ; four heaping tablespoonfuls of sugar, one gen- 
erous tablespoonful of butter, and the grated rind of 
one lemon. Butter a pudding dish, divide the ingre- 
dients into four layers, beginning with apples and 
finishing with bread crumbs. Sprinkle the sugar and 
lemon over the apples and cut the butter into tiny 
lumps and scatter over the crumbs. Bake three- 
quarters of an hour in a moderate oven. Serve with 
cream or hard sauce. 

APPLE CHARLOTTE. 

Pare, core and quarter eight or nine good cook- 
ing apples, put them into a double boiler with two 
tablespoonfuls of butter, half a cup of sugar, the 
juice and grated rind of a lemon ; cook until tender. 
Take a plain mould that holds three pints, butter it 
well, line the bottom and sides with very thin slices 
of home-made bread. Remove the crust, dip each 
slice in melted butter, fit them evenly together in the 
mould, fill with the apples, cover with the bread, 
dredge it with sugar and bake three-quarters of an 
hour in a quick oven. Have a hot platter, lay it 
over the top of the charlotte, turn it over, and lift off 
the mould. Serve hot with or without sauce or 
cream. 

APPLE CROQUETTES. 

Peel, core and quarter four good-sized cooking 
apples, cut in thin slices and put them in a granite 
ware saucepan over the fire with a small tablespoon- 



ful of butter, a heaping tablespoonful of sugar, the 
grated rind of half a lemon and a saltspoonful of cin- 
namon ; cover tightly and cook until tender, taking 
care that it does not burn. When done add an even 
tablespoonful of Groult's potato flour, mixed with a 
very little water, then stir in one beaten egg, and 
remove from the fire. Turn into a deep plate to get 
cold, form in c^dinders, dip in egg and dried bread 
cruinbs and fr3^ in boiling fat. Sift powdered sugar 
over them and serve hot, with or w^ithout cream. 

APPLES STEWED WHOLE. 

Take some nice, tart cooking apples, pare and 
put them into a saucepan w^ith the juice of tw^o 
lemons and the rind of one ; cover with water, cook 
slowly until they can be pierced with a straw, take 
them from the water with a draining spoon. Make 
a syrup, allowing half a pound of sugar to a pound 
of fruit, use as much of the water the apples were 
cooked in as will dissolve the sugar ; when it comes 
to a boil add the apples and cook until clear. Take 
the apples out, core them and fill with a fruit jelly, if 
liked, boil down the S3^rup and pour over the fruit. 
Serve very cold with whipped or plain cream. Bart- 
lett pears maybe cooked in the same manner, serving 
them whole. 

APPLE SOUFFLE. 

Seven tart, juicy apples, pared and cored, and cut 
fine. Put them over the fire in a double boiler ^vith- 
out any water, steam until tender, then stir into 
them two tablespoonfuls of butter and one cup of 
sugar, remove from the fire, and turn it into a bowl 
to cool. When it is cold beat in the yolks of four 
eggs, whipped very light, a little grated lemon peel, 
and then add alternately the whites of the eggs, 
beaten to a stiff froth, and a cup of stale bread 
crumbs. Beat hard for a fev^ moments and turn into 



a buttered pudding dish and bake in a moderate 
oven about one hour. Cover it while baking until 
ten or fifteen minutes before it is done, so that it will 
not form a hard crust and become dry. Serve warm 
in the dish in which it is baked. 

APPLE CUSTARD.-No. U 
Grate some good, tart cooking apples — enough 
to measure one quart. Beat a generous tablespoon- 
ful of butter and seven tablespoonfuls of sugar to a 
cream, add to this four egg yolks beaten light, then 
the apples and the grated rind of a lemon, and lastly 
the whites of four eggs beaten to a stiff froth. It 
can be baked in puff paste or without. Serve cold. 

APPLE CUSTARD —No. 2. 
Pare, core and quarter half a dozen fine, large 
cooking apples, put them in a double boiler with the 
grated rind of half a large lemon, cook until tender, 
and press through a sieve ; there must be three-quar- 
ters of a pint of the puree. Add an ounce and a half 
of granulated sugar and set it away to get cold. 
Then beat three eggs very light and stir gradually 
into a pint of rich milk alternately with the apple 
puree, add a little cinnamon, pour it into a pudding 
dish and bake about twenty minutes. Serve cold 
with a little cinnamon and sugar sifted over it. 

BAKED APPLE DUMPLINGS. 
Sift a pint of flour with a teaspoonful of baking 
powder and half a teaspoonful of salt. Put a quarter 
of a pint of butter into it and chop it fine with a 
knife; mix it well — do not use the hands; then add 
milk enough to moisten it, about a quarter of a pint. 
Dust a pastry board w^ith flour, take the dough from 
the bowl, roll lightly into a sheet about an eighth of 
an inch thick, cut into squares large enough to hold 
an apple. Pare and core medium sized cooking 

95 



apples, fill with sugar and a little cinnamon, put in 
the middle of the square and draw the corners up 
over the apples, moistening them with a little white 
of egg or water to make them stick. Brush over the 
dumplings with beaten egg and bake in a good oven. 
The time will depend upon the apples — about half an 
hour. Serve with cream. 

APPLE FLOAT. 
Have a pint of apple puree, made from nice tart 
apples, sweetened to taste and flavored with the 
grated rind of lemon and cinnamon, or nutmeg if pre- 
ferred. Set it on the ice that it may be very cold, 
beat the whites of two eggs to a stiff froth and add 
to the puree of apples, and serve with cream. 

APPLES FRIED. 

Wash and wipe some tart cooking apples, cut in 
slices a quarter of an inch thick, core and fry them in 
butter until tender and brown, dredge them v^ith 
sugar and serve hot. 

APPLE MARMALADE. 

Two pounds of tart cooking apples, one pound 
of sugar, one pint of water, one lemon and some 
blanched almonds. Stir the sugar and water to- 
gether and boil it until it springs from the spoon, 
then add the apples pared and cored and cut in small 
pieces, cook until very thick, flavor with the juice 
and grated peel of a small lemon. Turn into a wet 
mould, when cold set on the ice. Turn out on a glass 
dish, stick it thickly over with the blanched almonds, 
garnish with whipped cream and serve with cream. 

APPLE MERINGUE. 

Put a pint of apple sauce, made of tart cooking 

apples, slightly sweetened, into a pudding dish. Beat 

the whites of four eggs to a stiff froth and stir into it 

a cup and a quarter of sugar, flavor with a very little 



extract of lemon — a few drops only — and spread over 
the apple sauce, and bake twenty or twenty-five min- 
utes. Make a custard of the four egg yolks and a 
pint of milk, sweeten to taste and flavor with va- 
nilla. Serve the meringue very cold in the dish in 
which it is baked, with the custard as a sauce in a 
sauceboat or glass pitcher. 

APPLE PUDDING -No. U 
Take some tart cooking apples, pare, core and 
slice them and lay in cold water for a few minutes to 
prevent them from turning dark. Put the apples in 
a porcelain lined or granite saucepan and add water 
as deep as the apples, but not to cover them. Cover 
the saucepan tightly and let the apples cook until 
tender, then mash well, add sugar, grated lemon peel 
and cinnamon to taste. Put it back on the stove, 
and when it comes to a boil add a tablespoonful of 
potato flour mixed with a little cold w^ater, stir well 
and let it cook for a few^ minutes. Turn it into a 
mould and serve the next day with cream. 

APPLE PUDDING.-No. 2. 
Prepare the apples as for Apple Pudding, No. 1. 
When tender mash through a colander, and put the 
puree back on the stove. When it boils stir in a very 
heaping tablespoonful of potato flour mixed with a 
little cold water, and let it cook for a few minutes. 
Remove from the fire, stir in a wine glass of sherry. 
Turn into a mould, set it on the ice until the next 
day and serve with cream. 

APPLES STEWED IN BUTTER. 
Take half a dozen good, tart cooking apples — 
greenings or Newtown pippins ; peel, cut in slices 
about a quarter of an inch thick and core them. 
Melt an ounce of butter in a spider, and laA^ in the 
slices of apples with a quarter of a pound of granula- 



ted sugar and the juice of a lemon, stew gently over a 
moderate fire. When done arrange them nicely on 
a dish, melt a generous tablespoonful of currant jelly 
in the spider, and when ready to serve mix with it 
half a glass of Madeira or sherry ; pour over the 
apples and serve. 

TO STEAM APPLES. 
Pare and core some good cooking apples, place 
them in an earthen or granite ware dish that fits in 
a steamer. Have water boiling in the steamer, set 
the dish over it, stretch a towel over the top, put on 
the cover and fold the ends of the towel over it. 
Steam the apples until tender — about twenty min- 
utes. Take the apples out, measure the juice in the 
pan and add to it an equal quantity of sugar, flavor 
with a little lemon juice, cook until thick, put the 
apples in a glass dish and pour the syrup over them. 
It will be a jelly when cold. Serve with cream. 

SCALLOPED APPLES. 
Pare, core and cut in slices some good, tart cook- 
ing apples, put a layer in a baking dish with sugar, 
cinnamon and a grating of lemon rind, dot with tiny 
lumps of butter, then another layer of apples, sugar, 
etc., and so on until the dish is full. Add a very little 
water and the juice of a lemon, and use a little more 
sugar and butter on top than on the other layers. 
Bake until the apples are thoroughly cooked. Cover 
until nearly done, when the cover should be removed 
to allow them to brown. Serve hot with cream or 
hard sauce. 

BANANA FRITTERS. 

Half a pint of sweet milk, a scant half pint of 
flour, two rounded teaspoonfuls of baking powder 
and a small pinch of salt, stir all together; this 
should make a batter as thick as that of cake. Roll 
the pieces of fruit in it with a fork, and drop quicklj^ 



into boiling fat. The batter should be prepared just 
as it is wanted and not allowed to stand. Cut three 
medium-sized bananas into three pieces each and 
divide each slice lengthwise so that the fruit will be 
thin enough to cook thoroughly while the batter is 
browning. This recipe will make eighteen small frit- 
ters. Put them on a hot platter — do not pile up — 
and serve immediately with a fruit sauce. 

BAVARIAN CHERRY CAKE. 
Half a pound of fine, juicy black cherries, five 
tablespoonfuls of fine bread crumbs, five tablespoon- 
fuls of powdered sugar, five eggs and one ounce of 
sweet chocolate grated. Put the grated chocolate in 
a mixing bowl, break an egg into it and add one 
tablespoonful of bread crumbs and one of sugar, beat 
light and break another egg into it, adding another 
tablespoonful of bread crumbs and one of sugar. 
Then separate the three remaining eggs, the yolks 
from the whites, adding one yolk at a time alter- 
nately with bread crumbs and sugar until all are 
used. Add the cherries. Beat the three whites of 
eggs to a stiff froth and fold it in lightly. Butter 
thick a cake mould, sift dried bread crumbs over it, 
turn the cake into it and bake about three-quarters 
of an hour in a moderate oven. Test it as other cake. 
In Bavaria it is served cold, but I think it would also 
be nice hot with fruit sauce. 

CRANBERRY BAVARIAN CREAM. 
Stew one quart of cranberries; while hot rub 
through a sieve ; measure out half a pint, and add 
to it a half cup of granulated sugar. Have a quarter 
of a box of gelatine soaked in a quarter of a cup of 
water one hour, set the bowl over steam entirely to 
dissolve the gelatine, then add the cranberries. Turn 
it into an earthenware bowl, set in a pan of ice 
water and beat until it is perfectly cold and begins 



to thicken, then add half a cup of rich milk and beat 
again, and at the last add half a cup of whipped 
cream. Beat it thoroughly and turn it into a mould 
and set on the ice to congeal. Serve with cream. 
Do not use a tin mould for cranberries. 

A MOULD OF FRESH FRUIT. 
Take enough fresh, ripe currants and raspberries 
to make half a cupful of juice of each, and press 
through a sieve fine enough to retain the seeds ; or 
the fruit may be strained and squeezed through 
cheese cloth. Take also enough ripe cherries to make 
a cupful of juice and mix all together. Put a quart 
of boiling water in a saucepan over the fire with four 
ounces of sugar and two ounces of almonds blanched 
and cut fine. Mix five ounces of arrowroot or the 
same quantity of potato flour with the cold fruit 
juices, stir it into the boiling water and let it boil 
about five minutes, turn it into a wet mould, and 
when cold set on the ice. This should be made the 
day before it is to be served. Serve with cream. 

A DESSERT OF MIXED FRUIT. 

Peel some sweet, juicy oranges, removing all the 

white, bitter skin, cut in thin slices and put a layer at 

the bottom of a glass dish, sprinkle with sugar, then 

put a layer of freshly grated cocoanut and a layer of 

bananas, cut in thin slices, and repeat, beginning 

again with oranges, until the bowl is full, finishing 

with a layer of cocoanut. Pour over it any juice 

that may have run from the oranges, and if liked a 

glass or two of sherry may be added. Serve very 

cold. 

GOOSEBERRY PUDDING. 

Use either ripe or unripe English gooseberries for 

this pudding, stem and pick off the flow^er, wash and 

cover with water and cook until tender, strain 

through a sieve. Return to the fire, let it come to a 



boil, sweeten to taste, flavor with cinnamon and 
some almonds blanched and cut fine. Stiffen with 
potato flour as in other fruit puddings— a table- 
spoonful to a quart of the puree — and mould and 
serve in the same way. 

PINEAPPLE MERINGUE. 

Half a large or one small pineapple grated, two 
ounces of butter, three of granulated sugar, an ounce 
and a half of grated bread crumbs, the yolks of three 
eggs and the whites of four. Cream the butter and 
sugar, add the yolks and one white of egg beaten 
well together, then the fruit and bread crumbs ; turn 
into a pudding dish and bake twenty minutes. Beat 
three whites of eggs to a stiff" froth and add three- 
quarters of a cup of granulated sugar to it, flavor 
with a few drops of almond extract, spread over the 
pudding, set the dish in a pan of warm water in the 
oven and bake about ten or fifteen minutes. Test 
with a straw; when it comes out clean it is done. 
Serve cold. 

PRUNE SOUFFLE. 

Soak three-quarters of a pound of prunes in 
water to cover them over night, cook until soft in 
the water they ^were soaked in, drain, take out the 
stones and press through a puree sieve. Add half a 
cup of granulated sugar and the whites of three eggs 
beaten to a stiff froth. Bake in a pudding dish 
twent}' minutes. Serve in the dish in which it is 
baked, cold, with cream. 

PRUNE MOULD. 
Prepare a prune pur^e as above and to the same 
quantity have a third of a box of gelatine soaked in 
a little of the water the prunes were cooked in, and 
dissolved over the teakettle. Stir quickly into the 
puree, then add three whites of eggs beaten to a stiff 
froth. Wet a mould and pour the mixture into it; 



set on the ice to congeal. Turn out on a glass dish 
and serve with cream. 

STEWED DRIED FIGS. 
Wash and cut in half two dozen dried figs, slice 
very thin one small lemon, add to the figs, put in a 
saucepan and pour over them cold water almost to 
cover. Let them cook until the lemon is clear. 
Sweeten to taste. 

RHUBARB MERINGUE. 
Take three cups of stewed rhubarb, put in a 
saucepan over the fire, sweeten to taste, and when 
hot add two ounces of butter and three ounces of 
bread crumbs dried and rolled fine, the juice and rind 
of half a lemon. Remove from the fire and stir in 
three egg yolks, turn it into a pudding dish, set aside 
while preparing the meringue. Beat the whites of 
three eggs to a stiff froth, add three-quarters of a 
cup of granulated sugar and pour over the rhubarb. 
Set the pudding dish in a pan of hot water in the 
oven and bake ten or fifteen minutes. Test with a 
broom straw; when it comes out of the meringue 
clean it is done. Serve cold with cream. 

SCALLOPED RHUBARB. 
A dozen large stalks of young rhubarb, washed 
and scraped and cut in thin slices, half a loaf of 
bakers' stale bread grated, four heaping tablespoon- 
fuls of granulated sugar, one generous tablespoonful 
of butter, and the grated rind of a large lemon. But- 
ter a pudding dish, divide the ingredients into four 
parts, begin with the rhubarb and finish wnth bread 
crumbs. Sprinkle the sugar and grated lemon peel 
over the rhubarb and cut the butter in tiny bits over 
the bread crumbs, dredge the top w4th sugar. Bake 
three-quarters of an hour in a moderate oven and 
serve hot v^ith cream or hard sauce. 



RICE AND DATE PUDDING. 
Half a cup of rice washed and boiled in water, 
one pound of dates, washed first in cold then in hot 
water, stoned and chopped a little, one pint of milk, 
two eggs, two tablespoonfuls of granulated sugar, 
and a little salt. Butter well a pudding dish, lay in 
half the dates, then over them half the rice, then dates 
again with a layer of rice on top. Beat the eggs 
light, add to them the milk, sugar and salt, and 
pour over the rice and fruit and bake from twenty- 
five to thirty minutes. Serve cold, with cream. 

RICE AND FIG PUDDING 

may be made according to the preceding recipe, 

steaming or stewing the figs a little and chopping 

slightly. 

RICE AND RAISIN PUDDING. 

Soak the raisins, seed them and stew a little, and 

follow the same recipe. 

RICE AND PRUNE PUDDING. 
Soak the prunes over night, stew and stone and 
slightly chop them and proceed as in the other pud- 
dings. Any kind of dried or fresh fruit may be used 
for this very wholesome and nutritious pudding. 

RICE FLOUR PUDDING. 
Take a quart of milk, leaving out enough to mix 
with three ounces of rice flour, put the rest in a sauce- 
pan over the fire. When it boils add one ounce and a 
half of sugar, one-half ounce of sweet and a few bitter 
almonds, blanched and pounded, or chopped very 
fine, one ounce of butter, and a small piece of vanilla 
bean if convenient, if not flavor at the last with va- 
nilla extract. Mix the three ounces of rice flour with 
milk, reserved from the quart, and stir into the pud- 
ding. Beat one egg j^olk with half a cup of cream 



and stir in just before removing from the fire. Turn 
into a mould that has been dipped in cold water and 
serve very cold with fruit sauce. 

RICE SOUFFLE COLD. 
Put into a double boiler a quarter of a pound of 
well washed rice, a pint and a third of milk, a small 
tablespoonful of butter, and cook until the rice is so 
stiff that it no longer adheres to the sides of the pan. 
Soak a heaping tablespoonful of gelatine in two 
tablespoonfuls of water fifteen minutes. Put a pint 
of thin cream or rich milk in a saucepan over the fire 
with two ounces of blanched and pounded almonds ; 
while it is coming to a boil beat two egg yolks and 
two tablespoonfuls of granulated sugar together 
until light, then add the gelatine to the milk on the 
stove. When it has dissolved pour a little of the 
cream into the eggs and sugar, mix well, then turn it 
back into the saucepan, and stir all rapidly together 
until it begins to thicken, remove at once from the 
fire, add to the rice and beat until smooth. Rinse a 
mould with cold water, turn the soufile into it and 
set on ice until it is wanted. Turn it out on a glass 
dish and serve with or without a fruit sauce. 

RICE PUDDING.-No. U 
Take a quarter of a pound of rice, wash well in 
cold and then scald in boiling Avater, drain and put 
on in a quart of sweet milk in a double boiler, cook 
one hour and a half. A little before it is done stir in 
an ounce and a half of butter, one ounce of sugar, a 
little grated lemon peel, a few sweet and bitter 
almonds blanched and chopped very fine or pounded 
in a mortar. Don't stir too much, but keep the rice 
grains whole. When done dip a mould in cold water 
and turn the rice into it. Set it on the ice and serve 
very cold with a fruit sauce. 



RICE PUDDING -No. 2. 
Put a scant half cup of rice to soak in water for 
an hour, then boil in salted boiling water for twenty 
minutes. While it is cooking put three cups of rich 
milk and half a cup of sugar in a saucepan on the 
stove, mix a tablespoonful of com starch with a 
little cold milk, stir with the milk and sugar and let 
it come to a boil, then add a cupful of the hot boiled 
rice and stir until it thickens like custard. Turn it 
into a pudding dish, flavor with vanilla or anything 
liked and bake slowly until a delicate brown. Serve 
cold in the dish in which it is baked, with brandy 
peaches or any fruit liked. 

RICE OMELETTE SOUFFLE. 
Boil a quarter of a pound of well-washed Caro- 
lina rice in a pint and a half of milk until stiff. Stir 
in two ounces of butter, half a pint of cream and four 
egg yolks beaten light with two ounces of granulated 
sugar and vanilla to taste, add a quarter of a pound 
of citron cut fine and two ounces of almonds blanched 
and pounded fine in a mortar. Stir all well together, 
adding at the last four whites of eggs beaten very 
stiff. Put in a pudding dish and bake until firm- 
about half an hour. Serve immediately in the dish 
in which it was baked. 

STRAWBERRY SHORTCAKE.-No. U 
Puff paste makes a delicious strawberry short- 
cake. Roll thin, as for pie crust, and line three layer 
cake tins and bake. Put a quart of fresh, ripe straw- 
berries stemmed in a bowl, sweeten them, cover and 
stand the bowl on the shelf over the range, stir occa- 
sionally and mash slightly with the back of a spoon. 
When serving time comes lay one of the shells on the 
dish in which it is to be served, and pour a third of 
the berries over it, then put on a second and a third, 

105 



decorate the top layer with whipped cream and serve 
with cream. It should be served immediately after 
the berries are added to the crust that it may be 
crisp. Both berries and shells should be cold. 

STRAWBERRY SHORTCAKE.-No. 2. 
Make a biscuit dough in the proportion of a pint 
of flour, a heaping teaspoonful of baking powder 
and half a teaspoonful of salt, a tablespoonful of 
butter and enough milk to mix it. Roll about an 
inch thick, cut it round or oblong and bake in a quick 
oven about fifteen minutes. Cut around the edge 
and pull genth^ apart, butter slightly, have the berries 
prepared as for Shortcake No. 1. Put the crust on 
the serving dish, pour half the berries over it, put on 
the top and pour the remainder of the berries over it. 
Serve with cream. 

LADIES' LOCKS FILLED WITH STRAWBERRIES. 
Roll the puff paste thin, cut in strips an inch wide 
and about twelve inches long; wind these around 
the forms overlapping the paste as it is wound. 
Brush over with beaten egg and bake on the forms. 
When baked slip the forms out, fill with strawberries 
prepared as for strawberry shortcake. 

STRAWBERRIES SCALLOPED. 
Equal quantities of fresh strawberries and bakers' 
stale bread grated. Begin with a layer of the berries, 
sprinkle well with sugar, then a layer of bread cinimbs, 
dot with bits of butter, then another layer of fruit 
and sugar; finish with bread crumbs and butter, 
sprinkle a little sugar over the top and bake half an 
hour in a good oven. Serve hot with cream. Cur- 
rants and raspberries, either separately or mixed, 
and blackberries also make excellent puddings. 



CURRANT PUDDING. 
Stem and wash some currants, mash through a 
sieve, add as much water as there is currant juice 
and sweeten to taste. To one quart of liquid take 
two ounces of Groult's potato flour. Mix the potato 
flour with a little of the cold fruit juice, put the rest 
over the fire, and when it comes to a boil stir in the 
flour and let it cook for a few minutes. It will be- 
come clear. Turn it into a mould that has been 
dipped in cold water, and set it when cool on the ice 
until the next day. Turn out carefully and serve 
with cream. 

STEWED DATES. 

Break the dates apart, wash in cold, then in hot 
water, drain them and cover with cold water ; cook 
until tender — a very few minutes — take out the fruit, 
add a little sugar to the water and boil five minutes, 
pour over the dates and set away to get cold. 

STUFFED DATES. 
Wash the dates as in the other recipes, drain in a 
colander and shake from time to time until the^^ are 
dry. Stone them and fill with blanched almonds, or 
chopped nuts or cocoanut grated. 

TAPIOCA AND APPLE PUDDING. 
Six good, tart cooking apples, three-quarters of 
a cup of pearl tapioca, sugar to taste and one quart 
of water. Soak the tapioca in the water two hours, 
then put in a double boiler and cook until clear, 
sweeten to taste. It may be flavored w^ith the rind 
of lemon cut very thin and removed when the tapioca 
is done. Peel and core the apples and fill the holes 
with sugar, arrange them in a pudding dish and pour 
the tapioca over them, bake until the apples are 
tender. A few tiny bits of butter on the top will 
make it brown a little. Serve hot or cold with cream 
and sugar. 

107 



TAPIOCA AND STRAWBERRY JELLY. 
Five ounces of Groult's tapioca, two cups of 
boiling water, two cups of strawberry juice, four 
heaping tablespoonfuls of sugar and a dash of salt. 
Hull and wash the berries, mash w^ith a spoon and 
strain through a fine cheese-cloth. Put the boiling 
water in a double boiler, and sprinkle in the tapioca, 
stirring to prevent lumping. Let it cook until clear, 
add the sugar and salt, and then the strawberry 
juice, and boil until thick — a few minutes only ; turn 
into an earthenware mould ; when cold set on the 
ice. It is better to make it the day before it is 
wanted. It should be served with cream. 

TAPIOCA AND RASPBERRY JELLY. 
Follow the above recipe, using raspberries in the 
same proportion. 

TAPIOCA AND CURRANT JELLY. 

Follow the recipe for tapioca and strawberry 
jelly. 

PEARL SAGO AND FRUIT JELLIES. 

Soak half a cup of pearl sago two hours in a cup 
of cold \vater, then add half a cup of water and a 
cup and a half of fruit iuice — strawberry, rasiDberr^^ 
or currant ; boil for twentj^ minutes and sweeten to 
taste. Fruit syrups may be used in winter; it will 
require less of the SA^rup than fruit juice. 

BREAD AND BUTTER PUDDING.— No. I. 
Cut six small tea buns in half, butter well, using 
two generous ounces of butter for the six, and put 
them together again. Beat three eggs with a cup 
and a half of rich milk, add half a cup of almonds 
blanched and chopped fine, one ounce of sugar, two 
tablespoonfuls of sherry, let the buns soak in this for 
awhile. Butter a mould, sprinkle with fine bread 
crumbs, take the buns out of the custard, lav them in 



the mould and pour the custard over them. Set the 
mould in a pan of boiling water in the oven and bake 
three-quarters of an hour, and serve hot with a 
sauce. 

BREAD AND BUTTER PUDDING.— No. 2. 
Cut some slices of home-made bread about half 
an inch thick, butter and lay in a pudding dish, 
sprinkle with currants, put another layer of buttered 
bread and currants. Beat three eggs light and stir 
into a pint of milk, sweeten to taste, flavor with a 
little grated lemon peel or cinnamon, pour over the 
bread and butter and bake in a moderate oven until 
the custard is set. Test with a knife ; if it comes out 
clean it is done. If baked too long the pudding will 
be watery. Serve cold and in the dish in which it is 

baked. 

BREAD CUSTARD. 

Put a pint of rich milk in a saucepan on the fire. 
When it comes to a boil, add half a cup of grated 
stale bread crumbs, then stir in a heaping table- 
spoonful of butter, a little grating of lemon peel, a 
quarter of a cup of granulated sugar and a table- 
spoonful of almonds blanched and chopped fine. 
Have two eggs beaten light, remove the saucepan 
from the fire, stir a little of the mixture into the eggs 
and then turn that into the saucepan, stir well for a 
moment and pour it into a pudding dish. Set the 
dish in a pan of hot water in the oven and bake 
about twenty minutes, until firm in the center; test 
with a knife. If it comes out clean the pudding is 
done ; if it bakes too long it will be watery. It may 
be eaten cold or hot. If served hot add a quarter of 
a cup more bread crumbs. 

FRIED BREAD. 
Sweeten a pint of milk, flavor ^vith cinnamon or 
nutmeg to taste. Have some slices of home-made 

109 



bread half an inch thick, cut off the crust and soak 
the bread in the custard until all is absorbed, turning 
the bread in it. Put some butter in a spider ; when 
hot fry the bread a nice bro-wn on both sides. Ar- 
range the slices nicely on a platter and serve with or 
without a sauce. 

CHOCOLATE CREAM. 
Soak a third of a box of gelatine in a very little 
cold water. Put a cup and a half of milk in a sauce- 
pan with four ounces of sweet, fine chocolate grated, 
let it boil until dissolved and add a slightly heaping 
tablespoonful of sugar. Take two-thirds of the 
soaked gelatine and put into the chocolate when 
melted, cool the mixture and turn into a mould, roll 
the mould from side to side in the hands until it is 
thoroughly coated with the mixture about a finger 
thick. When cold, even off the surface with a knife. 
Whip about half a pint of nice, rich cream, sweeten 
with powdered sugar and flavor with vanilla. Melt 
the other third of the soaked gelatine in a little boil- 
ing water and stir quickly into the cream and fill the 
chocolate v^dth it. Set on the ice. Serve very cold. 

CHOCOLATE CUSTARD. 

Put a pint and a half of rich milk into a double 
boiler over the fire with the third of a vanilla bean 
split and cut in small pieces, let it come to a boil, and 
stir in two ounces of fine, sweet chocolate grated and 
a lump of butter the size of a walnut. Let it boil for 
a few moments, remove from the fire and beat very 
light four eggs, strain the chocolate gradually over 
them, stirring all the time, add a little salt, and 
sugar if necessary. Rinse a plain mould in cold 
water, pour the custard into it, set the mould in a 
pan of hot water and bake twenty-five minutes. Test 
with a knife. Too long cooking makes the custard 



watery. It must be served ice cold and may be pre- 
pared the day before. Serye with cream" or soft 
boiled custard. 

CHOCOLATE PUDDING. 
Beat one-quarter of a pound of butter to a cream 
and stir m six egg yolks, one at a time, then add a 
quarter of a pound of fine, sweet chocolate grated a 
cup of a monds blanched and chopped fine, six table- 
spoonfuls of granulated sugar and one tablespoonful 
of citron cut yery fine, beat the six whites of eggs to 
a stiff froth and stir in at the last. Pour into amould 
and boil three-quarters of an hour and send to the 
table hot with whipped cream poured around it, or 
any fine sauce seryed in a sauceboat. 

COTTAGE PUDDING. 
One cup of granulated sugar, a cup and a half of 
flour sifted, half a cup of milk, a heaping tablespoon- 
M of butter, two eggs, whites and yolks beaten sep- 
arately, a teaspoonful of Cleyeland's baking powder 
mixed with the flour. Beat butter and stfgL to a 
cream add the well-beaten yolks of the eggs, then 
add milk and flour alternately by degrees, and the 
whites of eggs beaten to a stiff froth, stirred in at 
the last. Bake half an hour. Serye hot with plenty 
of sauce. ^ - 

CARAMEL CUSTARD BAKED. 
A pint and a half of rich milk, a cup and a half of 
granulated sugar, the fourth of a yanilla bean Put 
the milk and yanilla bean cut smaH into a double 
boiler oyer the fire. Melt the sugar without water 
m a spider, stirring constantly until it is all dissolved 
and the syrup is a rich golden brown. Do not let it 
get too dark or it will be bitter. When the milk is at 
the boiling point stir in half the boiling syrup-if nut 
m too fast the milk will boil oyer. Let it cook until 
the sugar (if it hardened as it touched the milk) dis- 



solves. Have four eggs beaten very light in a bowl, 
pour the milk over them, add a little salt, and if 
vanilla bean is not used for flavoring, stir in extract 
of vanilla to taste. Rinse a mould with cold water, 
pour the custard into it and set it in a pan of hot 
water in the oven, bake from twenty to twenty-five 
minutes and test with a knife. If it comes out clean 
it is done. Add boiling water to the remainder of 
the S3^rup and let it cook gently until it is the con- 
sistency of thick cream. Flavor with vanilla. Serve 
very cold. 

SOFT-BOILED CUSTARD. 
Put a quart of rich milk in a double boiler over 
the fire v^ith a third of a vanilla bean, split in half, 
and sugar to taste. Beat the whites of six eggs to a 
stiff froth, add three heaping teaspoonfuls of granu- 
lated sugar, and when the milk comes to the boiling 
point drop the whites of eggs into it by tablespoon- 
fuls in egg-shape, turn them over in the hot milk for 
a few seconds, repeat until all are done, drain them 
and return the milk to the saucepan. Beat the six 
egg yolks to a light cream, turn the hot milk over it 
gradually and pour the custard back into the boiler ; 
return to the fire and stir vigorously until it thickens 
and is smooth to the taste. Remove from the fire, 
pour at once into a bowl, add a little salt, and set 
aside to cool. Then put on the ice and at serving 
time turn into a glass bowl, arrange the whites of 
eggs on top and serve with sponge cake. 

A SIMPLE DESSERT. 
A loaf of stale sponge cake — one that has been 
baked in a border mould looks pretty. Saturate the 
cake with orange juice to w^hich has been added a 
little lemon. Stick the cake over v^ith blanched 
almonds and fill the center with whipped cream. If 
the cake is a plain loaf, pile the cream around it. 



GINGER CREAM. 
Soak a quarter of a box of gelatine in half a cup 
of milk for half an hour, then place the bowl over 
steam until the gelatine is perfectly dissolved. Add 
to it four ounces of granulated sugar and a pint of 
whipped cream, two tablespoonfuls of preserved 
ginger chopped fine, two tablespoonfuls of the ginger 
sj^rup and a tablespoonful of almonds blanched and 
chopped very fine. Stir until it begins to thicken, 
pour into a mould and set on the ice. Serve in a glass 
dish and powder the top with chopped almonds. 

GRAHAM PUDDING. 

Two cups of Graham flour, one cup of milk, one 
cup of Porto Rico molasses, one cup of raisins stoned 
and slightly chopped, one egg, one even teaspoonful 
of soda, one teaspoonful of ground cinnamon, one- 
half teaspoonful of cloves, a little nutmeg, if liked, 
and a small pinch of salt. Flour the raisins with a 
little white flour, mix all the ingredients thoroughly 
together, butter a mould and steam three hours. 
Serve with a sauce. If there should be any of the 
pudding left over, it can be used by cutting in slices 
half an inch thick, each piece dipped in milk, in which 
an egg has been stirred, fried brown in a little butter, 
and served hot with a sauce. 

NALESNEKY (a Russian Recipe). 

Beat three yolks of eggs light, add to it half a 
cup of milk, half a cup of water, one cup of flour, and 
a little salt, mix until smooth, then stir in the whites 
of three eggs beaten to a stiff froth. Have some 
melted butter, brush over the bottom of a frying pan 
and pour a little of the batter into it, let it cover the 
bottom of the pan without being thicker than paper, 
let it brown, turning it to brown the other side, 
spread with any jelly preferred, fold in half and fold 
again, making a wedge-shaped cake. Use all the 



batter in this way, and serve hot. It would be well 
to have two spiders in use. 

NOODLE PUDDING. 

Put two ounces and a half of noodles in a pint of 
boiling milk and cook until stiff like mush. Remove 
from the fire, and stir in one ounce and a half of iDut- 
ter, one ounce of sugar, tw^o tablespoonfuls of finely 
chopped almonds, a few^ drops of extract of almond, 
when cool add three eggs and a quarter of a cup of 
cream beaten together, and turn the mixture into a 
well buttered mould sprinkled thoroughly with fine 
sifted bread crumbs. Set the mould in a pan of boil- 
ing water in the oven, cover to prevent browning, 
and if the mould has a pipe through the center bake 
half an hour, if a plain mould it will require three- 
quarters of an hour. Turn out of the mould and 
serve hot with a sauce. 

PARADISE PUDDING. 

Melt two and a half ounces of butter in a sauce- 
pan, stir into it a quarter of a pound of sifted flour 
and a cup and a half of cream or rich milk, let it cook 
until it no longer sticks to the side of the pan, remove 
from the fire and let it cool. Then stir in an ounce 
and a half of sugar, three heaping tablespoonfuls of 
almonds blanched and chopped and a little vanilla 
to flavor — vanilla sugar is better than the extract — 
then mix in five well beaten eggs, a little at a time. 
Turn it into a well buttered mould sprinkled with 
dried and sifted bread crumbs, set in a pan of hot 
v^ater in the oven, cover to prevent browning and 
bake about three-quarters of an hour. Serve hot 
with a wine or fruit sauce. 

PRINCESS PUDDING. 

Melt two and a half ounces of butter in a quarter 
of a cup of rich milk over the fire, stir an ounce and a 
half of flour into half a cup of milk and add to the 



boiling milk, stirring constantly until it becomes a 
smooth paste and no longer adheres to the pan. Re- 
move from the fire ; when cold stir in one good ounce 
of sugar, an ounce of almonds blanched and pounded 
very fine w^ith a dozen cardamom seeds, three v^ell 
beaten eggs, a little at a time, half a teaspoonful of 
almond extract. Beat well, turn into a buttered 
pudding mould sprinkled with fine bread crumbs, set 
the mould covered in a pan of boiling water in the 
oven, and if the mould has a pipe in the center bake 
from thirty to thirty-five minutes. Turn it out and 
serve immediately with a fruit or wine sauce. 

ENGLISH PLUM PUDDING. 
Two pounds of raisins, one pound of currants, 
one pound of citron, half a pound of almonds, one 
pound of butter, one pound of flour, one pound of 
brov^n sugar, one teaspoonful each of ground cinna- 
mon, cloves, allspice, ginger and nutmeg, half a pint 
of brandy and wine mixed and one dozen eggs. Boil 
six hours. Keep water boiling by the side of pudding 
boiler all the time and continually refill as the water 
evaporates. In preparing the pudding have all the 
fruit stoned and cut, but not too fine, the almonds 
blanched and chopped. Incorporate all the ingredi- 
ents well together before adding the eggs and spirits 
and beat the mixture well together for at least an 
hour — the longer the better. 

SAGO SOUFFLE. 
A pint of rich milk, two and a half ounces of butter, 
one ounce and a half of sugar, two ounces of pearl sago, 
one ounce and a half of blanched almonds chopped 
very fine. Mix all together, put over the fire and 
let it cook for fifteen minutes, stirring constantly, re- 
move from the stove and let it cool. Beat three eggs 
and add a little at a time until all is u«ed, flavor with 



half a teaspoonfiil of almond extract, put in a pud- 
ding dish and bake half an hour. Sift a little pow- 
dered sugar over it and serve immediately in the dish 
in which it is baked. 

SEMOULINA PUDDING. 
Put a pint and a half of milk on the fire to boil 
with two ounces of butter, three ounces of sugar, an 
ounce and a half of sweet and two or three bitter 
almonds blanched and chopped very fine, sprinkle 
into it three ounces of semoulina or farina, and boil 
tmtil quite stiff, stirring constantly. Remove from 
the fire and turn into a mould that has been wet in 
cold water. Serve very cold with fruit sauce or 
cream. 

SERNIKY (a Russian Recipe). 

Put one ball of pot cheese, such as is sold at a 
creamery for five cents, in a mixing bowl, break it up 
with a spoon, and add to it a heaping tablespoonful 
of butter, the well beaten yolks of foUr eggs, a little 
salt, a heaping dessertspoonful of currants and two 
slightly heaping tablespoonfuls of flour. Mix all well 
together and let it stand an hour or more. Sprinkle 
a pastry board thickly with flour, turn the mixture 
out from the bowl, cut off pieces of it and roll with 
the hands until about an inch and a half thick, cut in 
pieces about two inches long, the ends bias. Have a 
saucepan ready with boiling water, drop the pieces 
into this without crowding and cook until they 
float— about five minutes— take them out with a 
skimmer. Roll in dried bread crumbs, fry brown on 
both sides in butter, and serve hot with cream and 
sugar. 

STEAMED PUDDING. 

One cup of raisins stoned and chopped, one cup 
of butter chopped, two cups and a half of flour, one 
cup of Porto Rico molasses, one cup of sweet milk, a 

116 



scant teaspoonful of soda, a teaspoonful of cinna- 
mon, and a little nutmeg. Steam in a mould two 
hours. Serve hot with a sauce. 

SPONGE CAKE MERINGUE. 
Butter w^ell a pudding dish, cover the bottom 
with slices of stale sponge cake about an inch thick, 
fit closely together. Beat the yolks of three eggs 
with three teaspoonfuls of granulated sugar, add the 
grated rind of half and the juice of one orange, the 
juice of half a small lemon, two tablespoonfuls of 
melted butter and stir in soda as large as a pea into 
a cup and a half of milk, add this to the orange and 
Ggg and stir well together. Pour three-quarters of 
this mixture over the cake, set the dish in a pan of 
boiling water in the oven, and when the cake has 
absorbed the custard and no longer floats, add the 
remainder of the custard. While the pudding is bak- 
ing make a meringue of three whites of eggs beaten 
to a stiff froth and three-quarters of a cup of granu- 
lated sugar, flavor with the grated rind of half an 
orange and a few drops of orange extract. Spread 
quickly over the pudding and bake fifteen minutes. 

PUDDING OF STALE CAKE. 

Almost any kind of stale cake will do for this 
pudding. To three cups of the cake crumbs allow a 
cup and a half of milk, three tablespoonfuls of melted 
butter and two eggs beaten light. Pour the milk 
over the crumbs and let them soak until soft, then 
stir in the melted butter and the eggs, beat well and 
pour into a mould that has been well buttered and 
sprinkled with fine bread crumbs. Set the mould in 
a pan of hot water in the oven, cover to prevent 
browning and bake three-quarters of an hour. Serve 
hot with fruit or wine sauce. 



BAKED TAPIOCA PUDDING. 

Soak a cup and a half of pearl tapioca two hours 
in a quart of rich milk, put it in a double boiler and 
cook until the tapioca looks clear, remove from the 
fire, stir into it two slightly heaping tablespoonfuls 
of butter and a scant half cup of sugar. When cold 
add four eggs beaten light and flavor with vanilla, 
or the rind of a lemon grated and added when the 
tapioca is cooking. Butter a mould, sprinkle w^ith 
dried bread crumbs, turn the mixture into it and 
bake. Turn out on a platter and serve hot with a 
foaming sauce. 

TAPIOCA CREAM. 

A quarter of a cup of pearl tapioca, a cup of 
water, a pint of rich milk, three even tablespoonfuls 
of sugar, a teaspoonful of vanilla extract, two eggs 
and a little salt. Soak the tapioca in the water tv^o 
hours, then turn it into a double boiler with the 
milk ; when it boils, beat the yolks of eggs to a cream 
and the whites to a stiff froth, mix a little of the milk 
with the egg, then pour it into the boiler and stir a 
moment until thick, remove from the fire, add the 
vanilla extract and stir in lightly the beaten whites 
of eggs. The froth should show through the custard. 
Serve very cold in a glass bowl. 

STEAMED RICE. 
Half a cup of rice, half a teaspoonful of salt and 
one and one-third cups of boiling water. Put in 
small cups in a steamer, cover closely and steam 
three-quarters of an hour. Serve w^ith stewed fruit 
and cream or sugar and cream. 

RICE CAKE. 
Four ounces of rice, a pint and a half of milk, six 
eggs, two ounces and a half of sugar, half a cup of 
almonds blanched and chopped, two ounces of stoned 



raisins, a little citron, three heaping tablespoonfuls 
of dried bread crumbs, and four ounces of butter. 
Wash the rice and scald with boiling water, drain 
and put it into the milk, which must be boiling on 
the stove, cook until it is stiff like mush ; remove 
from the fire and stir into it the butter. When it is 
cool, add the eggs, one at a time, the sugar, the 
almonds chopped fine, the raisins, a little citron finely 
cut, and the bread crumbs dried and rolled fine. But- 
ter a mould, turn the cake into it and bake one hour 
in a moderate oven. Serve cold. 

BROWN BREAD PUDDING. 
Put in a bowl the yolks of four eggs and three 
whole eggs and six and a half ounces of sugar; beat 
together for fifteen minutes, then add six and a half 
ounces of almonds blanched and chopped fine, a dash 
of cinnamon, a tablespoonful of chocolate and four 
even tablespoonfuls of citron cut very fine ; then add 
eight ounces and a half of brown bread grated and 
soaked in a few spoonfuls of claret or milk. Butter a 
mould, sprinkle with bread crumbs, pour the pudding 
into it and set it in a pan of hot water in a moderate 
oven. Bake three-quarters of an hour and serve with 
a sauce. 




Ices. 

VANILLA ICE CREAM. 
A quart of rich milk, three-quarters of a pound of 
sugar, eight egg yolks and a small vanilla bean. Put 
the milk in a double boiler with the vanilla bean split 
into halves ; beat the sugar and eggs to a cream, stir 
into the hot milk and beat briskly until thick, remove 
from the fire, strain; when cold, freeze, 

COFFEE ICE CREAM. 
A quart of rich milk, three-quarters of a pound 
of sugar, five ounces of coffee, eight egg yolks. Grind 
the coffee and stir it into half a pint of boiling milk, 
set it one side ; put the rest of the milk in a double 
boiler, beat the eggs and sugar together until light, 
stir into the hot milk, stir briskly until it thickens, 
add the milk and coffee, turn it into a bowl and let it 
stand until the last moment ; strain and freeze. 

STRAWBERRY ICE CREAM. 
A pint of cream, a pint of strawberry puree and 
three-quarters of a pound of sugar. Mix the sugar 
and strawberry puree together and let it stand until 
the sugar is dissolved, then add the cream; pass it 
through a sieve and freeze. 

RASPBERRY ICE CREAM. 
Follow the recipe for strawberry ice cream, using 
a little less sugar. All kinds of fresh fruit purees may 
be used for ice creams. 

WALNUT ICE CREAM. 
Follow the recipe for vanilla ice cream, adding a 
cup of English walnuts chopped and pounded fine in 
a mortar, and a little salt. When cold, freeze. 

120 



ORANGE ICE. 
Boil a quart of water and a pound of sugar to- 
gether for ten minutes, skim and strain and set aside 
to get cold. Then add the juice of twelve oranges 
and two lemons, put in the freezer; when it com- 
mences to freeze stir in the whites of two eggs beaten 
to a stiff froth. 

STRAWBERRY ICE. 

One quart of berries, one pound of sugar and 
three-quarters of a pint of water. Sprinkle the sugar 
over the berries, stir well and mash with a wooden 
spoon, strain and press through a sieve, pouring the 
water over it gradually until all is used. Put into 
the freezer; when it begins to freeze the whites of 
two eggs beaten to a stiff froth may be added. 

WHITE CURRANT ICE 
may be made the same as orange ice, using a 
quart and a pint of currants, mashed and put 
through a sieve, and a quarter of a pound more 
sugar. 

PINEAPPLE ICE. 

One quart of water, a pound and a quarter of 
sugar boiled and skimmed as before, and the juice of 
one lemon and a large, perfectly ripe pineapple, care- 
fully peeled and shredded fine with a silver fork; 
freeze. 

LEMON ICE. 

One quart of water, a pound and a quarter of 
sugar, the juice of six large, fine lemons. Prepare as 
before, adding the beaten whites of two eggs when it 
begins to freeze. 

RASPBERRY ICE. 

FoUow the directions for strawberry ice, adding 
the juice of two lemons. Any ripe fruit may be used, 
such as peaches, apricots, plums and red currants, 
sweetening as they require. 



FROZEN PUDDING. 
Prepare a custard with a quart of rich milk, a 
pint of cream, a pound of sugar, and the yolks of 
eight eggs. Set it on the fire and stir constantl3^ 
until it begins to thicken ; remove from the fire, and 
when it is cold add three tablespoonfuls of brandy, 
one teaspoonful of vanilla, one teaspoonful of almond 
extract. Put in the freezer, and when partialh- frozen 
add a quarter of a pound of stoned raisins that have 
been cooked a little in water to soften them, a quar- 
ter of a pound of currants, a quarter of a pound of 
citron cut fine. Freeze smooth and put in a mould 
and pack in ice and salt. 

WINDSOR ROCK PUNCH. 
For tw^entj^-four persons. Boil two quarts of 
cream ; mix w^ith it half a pound of granulated sugar 
and twelve eggs. Freeze the same as ice cream. 
Take one-half of the frozen mixture and add to it 
two wineglasses of Maraschino, one wineglass of 
Kirsch, and one-half wineglass of Santa Cruz rum ; 
mix. When serving add a small lump of the frozen 
mixture to a punch glass of the other, or liquid. 




Cakes. 

CAKE MAKING. 
Have all the ingredients measured or weighed, 
the pans lined with paper or oiled, the nuts or fruit 
prepared, and the flour sifted before beginning to 
make a cake. Sift the baking powder and cream of 
tartar and soda with the flour or a part of it. Use 
pastry flour for all cake. Never put all the milk into 
a cake batter bj' itself, as it curdles and makes a 
coarse grained cake, but stir it in alternateh^ with 
the flour. Put all loaves of cake into a moderate 
oven, that thej^ may rise before beginning to bake. 
After the cake rises the heat may be increased. 

ANGEL CAKE. 
The whites of nine large, fresh eggs. When they 
are partly beaten add one-half teaspoonful of cream 
of tartar and then finish beating — the cream of tartar 
makes them lighter — then add one and a quarter 
cups of granulated sugar, stir the sugar very lightly 
into the whites of the eggs, and add a teaspoonful of 
vanilla. Have flour sifted five times, measure a cup- 
ful and fold it in very carefulh', not with a circular 
motion, and do not stir long. Turn it into a Turk's 
head mould and bake forty-five minutes. Do not 
grease the mould, and when taken out of the oven 
invert it until the cake is cold before removing from 
the pan. Never use a patent egg-beater for this cake, 
but a whip, taking long, rapid strokes, and make it 
in a large platter, not a bowl. 



BERLINERKRANDS (a Norwegian Cake). 
Half a pound of butter washed in two waters 
and beaten to a cream, two hard-boiled egg yolks 
mashed fine and stirred into two raw egg 3'olks, 
four ounces of powdered sugar stirred into the eggs, 
then mix all with the butter, add a pound of flour 
and a wineglass of brandy, mix well. Roll under the 
hand and make into small jumble cakes or krunchens. 
Beat the w^hite of an egg, dip each cake into it and 
then roll in granulated sugar, bake a delicate brown 
in a very slow oven fifteen or twenty minutes. Grease 
the tins. 

BLUEBERRY CAKE. 

Haifa cup of butter beaten to a cream with half 
a cup of sugar, one cup of Porto Rico molasses, one 
cup of thin sour cream or milk, three eggs, the whites 
and yolks beaten separately, two cups of berries, two 
and a half cups of flour, one teaspoonful of soda 
sifted with the flour. Bake as soft gingerbread and 
serve hot. 

CINNAMON CAKE. 

One cup of granulated sugar, butter the size of 
an egg, one egg, one cup of milk, two cups of flour, 
one teaspoonful of cream of tartar, half a teaspoon- 
ful of soda. Mix in the usual way, but sifting the soda 
and cream of tartar with the flour. Put in a shallow 
pan, sprinkle with sugar and cinnamon, and bake 
about fifteen minutes in a moderate oven. 

CREAM PUFFS. 
One pint of water, half a pound of butter, three- 
quarters of a pound of flour, and ten eggs. Boil the 
water and butter together, and while boiling stir in 
the flour. Let it boil five minutes, then stir in the 
eggs one at a time without beating. Drop into a 
pan by spoonfuls — not close together — and bake in a 



quick oven fifteen minutes. When cold cut them open 
and fill with the cream. 

Filling. — One quart of milk, two cups of sugar, 
one cup of flour and four eggs. Boil the milk, beat 
eggs, sugar and flour together and stir into the milk, 
stir constantly until thick — about five minutes — and 
flavor to taste. 

LADY CAKE. 

Half a cup of butter, one cup of granulated sugar, 
half a cup of milk, two cups of flour, two teaspoon- 
fuls of baking powder, the whites of four eggs, and a 
teaspoonful of almond extract. Beat the butter and 
sugar to a cream, stir the milk into one cup of the 
flour and add to the butter and sugar, then the 
whites of eggs beaten to a stiff froth. Sift the baking 
powder and remaining cup of flour together, add to 
the other ingredients with the teaspoonful of almond 
extract. If baked in a loaf it will require three-quar- 
ters of an hour or more. 

HONEY CAKE (a Norwegian Recipe). 
Two pounds of strained hone^', three-quarters of 
a pound of light brow-n sugar, three-quarters of an 
ounce of bicarbonate of potash, pounded very fine 
and dissolved in a little water, one cup of cream, half 
a cup of melted butter, ginger, cloves and pepper to 
taste, stir this all well together, add to it as much 
flour asv^ill make it like a thick mush, set it away un- 
til the next day, then turn it into a well-greased cake 
mould and bake about three-quarters of an hour. 

SIMPLE FRUIT CAKE. 
Three-quarters of a pound of butter, three-quar- 
ters of a pound of sugar, one pound of sifted flour, 
one-half pound of currants washed, one-half pound of 
raisins stoned and chopped, one-half pound of citron 
cut fine, one teaspoonful each of cloves, mace, allspice, 
cinnamon and nutmeg, one-half cup of milk, one-half 



cup of brandy, four eggs and one teaspoonful of soda. 
Beat butter and sugar to a cream ; add the yolks 
of eggs beaten light with the spices and brandy; then 
the fruit rolled in part of the flour ; add the soda to 
the rest of the flour and stir alternately with the 
milk into the other ingredients ; add at the last the 
whites of eggs beaten to a stiff froth. Bake two 
hours in a moderate oven. 

BAVARIAN CAKE. 
One-fifth of a pound of blanched and chopped al- 
monds, one-fifth of a pound of flour, one-fifth of a 
pound of sugar, one-fifth of a pound of butter, two 
eggs, a saltspoonful of cinnamon, a saltspoonful of 
nutmeg. Put the flour in a mixing bowl, then the 
sugar and spices, the butter and almonds, break the 
two eggs over it all and beat with a spoon, form into 
a dough with the hands and roll out about an inch 
thick. Cut in any shape liked, either round, square 
or oblong, reserving a little for strips to decorate the 
top. Spread with jam, either currant or stra\vberr3' 
or raspberry, and lay the thin narrow strips of dough 
across the top. They should be cut with a jagging 
iron. Bake about three-quarters of an hour in a mod- 
erate oven. 

POUND CAKE. 

One cup of butter, a cup and a half of flour, a cup 
and a half of granulated sugar, six eggs, and half a 
teaspoonful of baking powder, flavor with almond 
extract or any flavoring to suit the taste. Beat the 
eggs together very light, then add sugar and beat 
again. Sift the flour and baking powder together, 
beat the butter to a cream, and stir the flour into it, 
and then add the eggs and sugar and flavoring. 

SPONGE CAKE.-NO. U 
Twelve eggs, the weight of ten in powdered sugar, 
the weight of six in sifted flour, the grated rind and 

126 



juice of one lemon. Beat the yolks of the eggs to a 
cream, add the sugar and stir well, and then the 
lemon juice and rind. Add the whites of eggs beaten 
to a stiff froth, and fold in the flour as quickly and 
lightly as possible. 

SPONGE CAKE.-NO. 2. 
Four cups of flour, three cups of sugar, one cup 
of cold water, eight eggs, two even tablespoonfuls of 
baking po\vder, the grated peel of an orange. Pour 
the water on the sugar in a bowl, stir until almost 
dissolved, beat the whites to a stiff froth, the yolks 
to a cream, put one cup of flour with the \'olks into 
the sugar and water, beat hard, add the whites of 
the eggs, mix the baking powder with the flour, and 
stir into the other ingredients by degrees quickh^ and 
lightly. Bake in a shallow pan in a quick oven. 
When it no longer sizzles it is done. Ice with a boiled 
icing while hot, flavored with almond extract. 

CORN SPONGE CAKE (a Spanish Recipe). 
Half a pound of corn meal, half a pound of butter, 
seven ounces of granulated sugar, seven eggs, two 
tablespoonfuls of Catalan (brandy). Beat separately 
the whites and yolks of the eggs ; when the yolks are 
beaten to a cream add the sugar, then the whites of 
eggs, stir the corn meal in lightly, then the butter 
melted, and the brandy. Mix well, pour into shallow 
pans well buttered, and bake in a moderate oven 
from twelve to fifteen minutes, test with a straw. 
Best when quite fresh. 

SPICED GINGERBREAD. 
One cup of Porto Rico molasses, one cup of boil- 
ing water, butter the size of an egg, half a teaspoon- 
ful of ground cloves, one teaspoonful of cinnamon, 
one egg, one teaspoonful of ginger, half a teaspoonful 
of soda, a light half pound of flour, a quarter of a cup 



of brown sugar. Melt the butter and stir into the 
molasses, add the spices, then the water. Sift the 
soda with the flour and add at the last. Currants 
and raisins stoned and chopped may be added and 
are an improvement. The cake may be baked in a 
loaf or in small moulds. 

CREAM GINGERBREAD. 
One cup of Porto Rico molasses, one cup of sour 
cream, two cups of sifted flour, one teaspoonful of 
salt, one teaspoonful of ginger, one even teaspoonful 
of soda, one egg, a little cinnamon, cloves and nut- 
meg, two tablespoonfuls of brown sugar. Beat the 
egg, sugar and spice together, add the molasses and 
one cup of flour, then the cream, after that the other 
cup of flour with the soda sifted together. It should 
be a thick batter, and if not thick enough add a little 
more flour — not more than half a cup. Bake in a 
shallow pan. When done the cake should be about 
two inches thick. Ice with boiled icing. 

GINGER SPONGE CAKE. 
Half a cup of milk, half a cup of molasses, one 
cup of sugar, a third of a cup of butter, a cup and a 
half of flour, half a teaspoonful of cream of tartar, 
a quarter of a teaspoonful of soda sifted together 
with the flour, two eggs, one teaspoonful of ginger, 
one teaspoonful of cinnamon, and half a teaspoonful 
of cloves. Bake in a shallow pan. 

SOFT GINGERBREAD. 
One cup of molasses, one cup of butter, one cup of 
brown sugar, one cup of sour milk, three and a half 
cups of flour, half a teaspoonful of soda, five eggs, 
ginger, allspice, cloves and cinnamon to taste. Beat 
butter and sugar to a cream, stir in the molasses and 
spice, add a cup of the flour, then part of the milk, 
mix the soda with the rest of the flour and stir in al- 



ternately with the milk. Bake in shallow pans in a 
moderate oven. 

GINGER CAKES. 
Three-quarters of a pound of butter, three-quar- 
ters of a pound of granulated sugar, one pound of 
flour, one teaspoonful of ginger, two even teaspoon- 
fuls of soda sifted with the flour. Mix well together. 
Roll out, cut in small round cakes, brush over with 
white of egg, and sprinkle with sugar and finely 
chopped almonds. Bake in a slow oven. 

GINGER SNAPS.-N0. U 
Rub three-quarters of a pound of butter into a 
pound of sifted flour and mix in half a pound of 
brown sugar, add six tablespoonfuls of ginger, one 
teaspoonful of powdered cloves, and two teaspoon- 
fuls of cinnamon, stir in a pint of Porto Rico mo- 
lasses and the grated peel of a large lemon, add at 
the last a teaspoonful of soda dissolved in tepid 
water. Beat the mixture hard with a wooden 
spoon, make it into a lump of dough just stiff enough 
to roll. Cut in small cakes and bake in a moderate 

oven. 

GINGER SNAPS —No. 2. 

One pint of Porto Rico molasses, one pound of 
brown sugar, one pound of butter, two pounds of 
flour, two tablespoonfuls of ginger, two of cinna- 
mon, half a tablespoonful of allspice, a teaspoonful 
of nutmeg and half an ounce of soda. Beat butter 
and sugar to a cream, add the spice and molasses, 
mix the soda with half of the flour and stir all to- 
gether. Roll thin, cut in small cakes and bake in a 
moderate oven. 

HARD GINGERBREAD. 

Two cups of Porto Rico molasses, one cup of 
brown sugar, one cup of butter, two tablespoonfuls of 
ginger, flour to make the dough stiff" enough to roll. 



It requires to be kneaded thorotighly. It is better 
that the dough be made the daj- before the cakes are 
to be baked that it may dr^^ a Httle, as they are 
spoiled if too much flour is added. Roll thin, cut in 
oblong cakes with a jagging iron, or in any way to 
suit the fancy. 

BRANDY SNAPS. 

One pound of flour, a quarter of a pound of but- 
ter, a quarter of a pound of brown sugar, three-quar- 
ters of a pound of maple syrup. Mix the ingredients 
well together and drop on greased paper ; if it runs 
too much add flour, if not enough add more maple 

svrup. 

PEPPER NUTS.-NO. U 

Two pounds of flour, one and a half pounds of 

sugar, half a pound of butter, three eggs, two even 

teaspoonfuls of soda sifted with the flour, pepper to 

taste. Beat the butter to a cream, add the sugar and 

beat very light, then the eggs and flour. Roll out and 

cut in small, round cakes, bake a light brown. They 

will keep a long time. 

PEPPER NUTS— No. 2. 
Half a pound of butter beaten to a cream, then 
add three-quarters of a pound of sugar, three egg 
yolks beaten light, half a cup of cream, two ounces of 
almonds chopped very fine, half a teaspoonful of 
almond extract, a little fine cut citron, and one pound 
of flour sifted with an even teaspoonful of soda. Mix 
well together, roll out and cut in small, round cakes 
and bake a light brown. 

TEA CAKES. 
One pint of cream, four heaping tablespoonfuls of 
granulated sugar, two eggs, a little cinnamon ; beat 
well together and stir into it enough flour to roll. 
Roll out about a quarter of an inch thick, brush over 
with white of egg and sift sugar and cinnamon over 



it, cut into cakes about a finger long and one inch 
wide. Bake a delicate brown. 

FIG CAKE. 

Haifa cup of butter, one cup of granulated sugar, 
half a cup of milk, two cups of flour, two rounded 
teaspoonfuls of baking powder, the whites of four 
eggs. Beat the butter and sugar to a cream, stir the 
milk and one cup of the flour together and add to the 
butter and sugar. Sift the remaining cup of flour and 
the baking powder together, beat the whites of egg 
to a stiifif froth and stir alternately with the flour into 
the other ingredients. Grease three layer cake tins 
well, divide the batter evenly and bake from seven to 
ten minutes. 

Filling. — Boil without stirring until it is clear 
one cup of sugar wet with a little water; remove 
from the fire and stir into it three-quarters of a cup 
of figs chopped fine and a quarter of a cup of cur- 
rants, washed and dried. Spread two of the layers 
with this, put them together and ice top and sides 
with a plain icing made as follows : The whites of 
two eggs beaten to a froth and one and a half cups 
of pow^dered sugar stirred into it and flavored with 
almond extract. 

GINGER LAYER CAKE. 

Two cups of flour, one cup of Porto Rico molasses, 
one cup of milk, the third of a cup of butter, one egg, 
one slightly heaping teaspoonful of soda sifted with 
the flour, one heaping teaspoonful of ginger, one cup 
of currants. Beat the egg a little, add the molasses 
with the butter melted and stirred into it, then the 
currants, about half the milk, all of the flour, beat 
well and add the rest of the milk. Bake in two cakes 
in a quick oven from twelve to fifteen minutes. Use 
the chocolate filling, given for chocolate la3^er cake, 
and ice the top and the sides with the same. 

131 



ORANGE CAKE. 

Beat to a cream the 3^olks of four eggs with one 
cup of granulated sugar, to which add the whites of 
two eggs beaten to a stiff froth, one-half cup of milk 
alternately with one and a half cups of sifted flour 
into which a teaspoonful and a half of baking pow- 
der has been well mixed. Beat well and bake in three 
layers if the pans are large, or four if small, in a quick 
oven from seven to ten minutes, try with a broom 
straw, and when it comes out clean remove from the 
oven. Don't let them bake a moment too long, or 
the^^ will not absorb the icing. 

Filling. — The whites of two eggs beaten to a 
stiff froth, to which add a cup of powdered sugar, 
pouring it in all at once and beating hard, then the 
grated rind of an orange — select one dark in color — 
and the juice. The mixture should be like a thick 
cream. Spread thickh' on the cake while hot, and to 
what is left add enough sugar — about half a cupful — 
for frosting to harden. Ice the top and sides. This 
is a delicious cake, easily and quickly made. 

PINEAPPLE CAKE. 

Make the cake by the same recipe as for orange 
cake. Bake in three layers. 

Filling. — The whites of two eggs beaten to a 
stiff froth and a cup of powdered sugar. Grate 
enough fresh pineapple to have three-quarters of a 
cup of fruit. Strain, add the juice to the whites of 
eggs and sugar. Divide it, and into one part add the 
fruit strained from the juice. Use this for the fiUing. 
To the rest beat in half a cup of sugar and half a tea- 
spoonful of almond extract, and ice the top and sides 
of the cake. It should be done while the cake is hot. 
This, as well as the orange cake, will keep in tin fresh 
for a week. 



CHOCOLATE LAYER CAKE. 

Half a cup of butter, two cups of sugar, three 
whole eggs, or the whites of six, one cup of milk, 
three cups of flour, two even teaspoonfuls of cream of 
tartar and one teaspoonful of soda. Beat butter and 
sugar to a cream, add the eggs beaten together, sift 
the cream of tartar and soda in the flour, add the 
flour alternately with the milk. Bake in four or five 
layers. 

Chocolate Filling.— Take two unbeaten whites 
of eggs and a cup and a half of powdered sugar and 
beat them together. Stir over the fire until smooth 
and glossy two ounces of Baker's unsweetened choc- 
olate grated, with half a cup of powdered sugar and 
four tablespoonfuls of boiling water, remove from 
the fire and stir while hot into the eggs and sugar, 
and when it is cool spread the top and sides, and set 
the cake in the oven for a moment to dry the icing. 

POOR MAN'S CAKE (a Norwegian Recipe). 

Twenty yolks of eggs, five whites of eggs, a 
pound and a quarter of sugar, one pint of sweet 
cream or rich milk, a sherry glass of cognac, one cup 
of melted butter, a little pounded cardamom seed, 
and enough flour to roll thin. Beat the eggs to- 
gether until light, add the sugar and beat again, then 
the cream, cognac and butter. Melt the butter and 
pour off from the salt. Cinnamon may be used in- 
stead of cardamom seed. Roll the dough as thin as 
paper, cut with a jagging iron in oblong pieces, slit 
one end with the iron and pass the other end through 
it. Fry in boiling fat, drain on paper, and when per- 
fectly cold put in a stone jar. These cakes will keep 
for months. 

VENISON CAKES (a Norwegian Recipe). 

Six eggs beaten light wnth three-Cjuarters of a 
pound of sugar, one cup of sweet cream or rich milk, 

133 



a pound and a half of flour. When these ingredients 
are well mixed add four ounces of well washed but- 
ter, stir well together. Mix with the flour a little less 
than an even teaspoonful of ammonia, powdered 
fine — the cakes will rise better — and flavor with car- 
damom or cinnamon. Roll the dough with the hands 
until about the thickness of the little finger, cut in 
pieces about three inches long — the ends bias — lap 
them and snip with scissors or a knife around the 
outside to make points, then fry in boiling fat as 
crullers. These also keep a long time. 

SEED CAKES. 
A cup and a half of granulated sugar, a cup and 
a half of butter, four eggs, one tablespoonful of cara- 
way seed and flour to roll. Beat the butter and 
sugar to a cream, add the yolks beaten light, then 
the caraway seed. Beat the whites of eggs to a stiff 
froth and add alternately with the flour — do not 
make the dough stiff. Roll thin, cut in small cakes 
and bake in a quick oven. 

DROP CAKES. 

A cup of butter, a cup and a half of sugar, four 
eggs, a pint of flour, a cup of currants, half a cup of 
sweet milk, a teaspoonful of baking powder. Drop 
with a teaspoon on greased pans and bake in a quick 
oven ten minutes. 

LEBKUCHEN. 

Haifa pound of granulated sugar, half a pound of 
strained honey, half a pound of candied orange peel, 
half a pound of citron, half a pound of almonds 
blanched and cut fine, an even teaspoonful of bicar- 
bonate of potash pounded very fine and a sherry 
glass of rum poured over it twenty-four hours before 
it is used, an even teaspoonful of cloves, an even tea- 
spoonful of cinnamon, an even teaspoonful of pow- 



dered cardamom seed, the rindof half a lemon grated, 
and two eggs. Put the honey in a saucepan and let 
it come to a boil, pour it over the sugar in a mixing 
bowl and stir well, then add the flour, mix thorough- 
ly, and set in a cool place for twenty-four hours. 
Then cut all the fruit fine and mix with the other 
ingredients thoroughly, beat the eggs and add to the 
mixture, put in the rum and potash last, stir well, 
and let it stand for an hour or two. Roll the dough 
out about a quarter of an inch thick, cut into cakes 
about three inches wide .and five long, bake in a quick 
oven ten or fifteen minutes. Do not use more than 
two ounces of flour in rolling out the cakes. Ice them 
while hot. 

Icing. — Half a pound of sugar and the juice of 
half a lemon and the same quantity of w^ater as of 
lemon juice ; stir together and spread on very thin. 

MACAROONS (a Bavarian Recipe). 
Blanch and chop fine half a pound of almonds. 
Beat the whites of three eggs to a stiff froth, add 
half a pound of sugar and then the nuts. Drop from 
a small spoon on parafiine paper on a baking sheet 
and bake a delicate brown in a cool oven. 

CHOCOLATE MACAROONS (a Bavarian Recipe). 
Tw^o ounces of almonds chopped fine, the whites 
of three eggs beaten to a stiff froth, stir in six ounces 
of sugar and an ounce and a half of grated chocolate, 
then add the almonds. Bake in a cool oven. 

SODA CAKES. 
Three egg yolks, a pint and a halfof cream, three- 
quarters of a pound of butter, an even teaspoonful of 
soda, one pound and a halfof sugar, and flour enough 
to roll. Roll very thin and cut in small cakes ; put 
half a blanched almond in the middle of each. Bake 
in a slow oven. 



WALNUT WAFERS. 

Beat two eggs very light and add to them half a 
pound of brown sugar ; beat again and stir in half a 
cup of flour with a quarter of a teaspoonful of baking 
powder, a third of a teaspoonful of salt and half a 
cup of walnut meats slightly chopped. Drop in small 
spoonfuls on buttered tins, not too close together, 
and bake brown. The dough should not be too thin ; 
try one or two and if too thin add a very little more 
flour. 

JODE CAKES (a Norwegian Recipe). 

Three egg yolks, a pint and a half of cream, three- 
quarters of a pound of butter, an even teaspoonful of 
soda, one pound and a half of sugar and flour enough 
to roll. Roll very thin and cut in small cakes ; put 
half a blanched almond in the middle of each. Bake 
in a slow oven. 

FROSTING. 

Three-quarters of a cup of powdered sugar to the 
white of one egg, flavoring to taste. Beat the white 
of egg to a stiff froth and turn all the sugar into it; 
see that the sugar is free from lumps, beat hard and 
flavor according to the cake. 

BOILED ICING. 
One cup of granulated sugar, five tablespoonfuls 
of Doiling w^ater, the white of one egg beaten to a 
stiff froth. Put the sugar and water over the fire and 
boil until it threads from the spoon ; then turn it into 
the beaten egg, beat briskly for a few minutes, flavor 
with vanilla, lemon or almond, according to the cake. 
While the cake is still warm, sprinkle with flour and 
spread the icing on with a broad knife. 



Pies. 

PLAIN PASTRY. 
Four cups of sifted flour, one cup of butter, a 
pinch of salt, three heaping teaspoonfuls of granu- 
lated sugar, two tablespoonfuls of lemon juice, four 
tablespoonfuls of ice water and the yolks of two 
eggs. This quantity will make two pies. Rub the 
butter, flour, salt and sugar together thoroughly, 
then add the yolks of eggs, lemon juice and water 
and work all together into a paste. Put the dough 
on a pastry board, divide in four equal parts, roll 
each part the size required for the pie plates. 

PUFF PASTE. 
One pound of flour, one pound of butter and one 
cup of ice water. Sift the flour, weigh it and turn 
into a mixing bowl ; pour the water gradually into 
it, stirring constantly with a spoon ; turn the dough 
out on the pastry board and beat or knead it until it 
blisters and is so elastic that it can be stretched 
without tearing. Then set it away on ice. Wash 
the butter, squeeze out the salt and water and lay it 
on a plate on ice. Roll the dough as nearly square 
as possible, lay the butter in the center of it, fold 
over one side of the paste, then the other, flatten 
slightly with the rolling pin, fold over the ends of 
the dough until they meet ; turn the dough over and 
roll twice, fold again and put the paste on the ice ; 
let it remain for twenty minutes. Repeat this twice, 
allowing the pastry to rest twenty minutes each 
time. This makes in all six rolls and three times of 
rohing. Press very lightly with the rolling pin, cut 
off each time what is needed for a pie or number of 



patties, that the dough will not be worked over 
more than is necessary. The trimmings may be 
used for cheese straws by cutting and sprinkling 
them with grated Parmesan cheese and a dash of 
cayenne pepper; or may be baked in crescents for 
garnishing. In baking, rinse the pans with cold 
water and brush the pastry over with beaten egg. 
Make the pastry in a cool room. 

TO MAKE ONE SQUASH OR PUMPKIN PIE. 
One cup of squash, one egg mixed unbeaten with 
the squash, a cup and a half of sugar, one milk 
cracker rolled fine, half a teaspoonful each of ginger, 
cinnamon and nutmeg, a pinch of salt and a dash of 
cayenne pepper. After these are well mixed, add half 
a cup of milk. Bake in either puff or plain paste. 

SWEET RISSOLES. 
Roll out some puff paste into a thin sheet, cut as 
many rounds w^ith a large patty cutter as are 
needed; put a spoonful of any kind of jam, straw- 
berry, raspberry, currant, etc., or mince meat or 
puree of apples on each, moisten the edges of the 
pastry with water, fold one -half over the other, 
making them into half moons, brush with beaten 
egg and bake in a quick oven. They may be varied 
by sifting coarse sugar and nuts over them before 

baking. 

RICHMOND MAIDS OF HONOR. 

Half a pound of dry curd, commonly called cot- 
tage or pot cheese, six ounces of butter, four eggs, a 
glass of brandy, six ounces of sugar, one white po- 
tato, one ounce of sweet almonds chopped fine and 
a few drops of almond extract, the juice of one and 
the grated rind of two lemons, and a little nutmeg. 
Mix the curds and butter together, beat sugar and 
eggs to a cream, add the potato mashed smooth and 
fine, the almonds, the grated rind and juice of lemon 



and the nutmeg ; beat well and add to the curds and 
butter, mix thoroughly and bake in tartlet pans or 
pie plates lined with puff paste. 

CHEESE CAKES. 
Put a pint of milk on to boil, beat four eggs light 
and stir into the milk ; when it is a thick curd remove 
from the fire and when cool mash it very fine, add to 
it four ounces of breadcrumbs. Beat to a cream half 
a pound of butter and half a pound of sugar, add the 
curds and bread ; beat four eggs until very thick and 
light and pour them into this mixture ; then add 
gradually one tablespoonful of sherry and one of 
brandy and one of rose-water, and a teaspoonful of 
cinnamon, and lastly a quarter of a pound of cur- 
rants well washed. Line either pie plates or shallow 
cake pans with puff paste, pour in the mixture and 
bake in a quick oven. They should be served cold 
and eaten the day they are baked. 

COCOANUT PIE (a Southern Recipe). 
One cup of freshly-grated cocoanut, one cup of 
sugar, three eggs, half a lemon, juice and grated rind, 
one-half cup of cream, one-half cup of butter and one- 
half cup of cocoanut milk. Beat butter and sugar to 
a cream, add other ingredients, the j^olks of eggs beat- 
en very light with the cream, the lemon juice and rind 
and lasth^ the whites of eggs beaten to a stiff" froth. 
Line a dish with puff paste, pour the mixture in and 
bake in a moderate oven three-quarters of an hour. 

LEMON PIE (a Southern Recipe). 
The yolks of four eggs beaten to a cream with one 
cup of granulated sugar and the grated rind of one 
lemon. Peel the lemon,removing every particle of white 
skin, cut into thin slices; have a pie plate lined with 
puff paste, arrange the slices of lemon on the paste, 
add enough milk to the eggs and sugar to fill the 



plate, pour it in, and bake until set. Beat the 
w^hites of eggs to a stiff froth, and stir in two large 
heaping tablespoonfuls of sugar, put on top of the 
pie and bake a light brown. 

MINCE MEAT. 
One pound of granulated sugar, one pound of 
raisins, one pound of currants, half a pound of citron, 
half a dozen lemons, grated rind and juice, the pulp of 
eight oranges, the grated rind of three, half a pound 
of almonds blanched and chopped, three pounds of 
greenings, after they are pared, cored and chopped 
fine, three heaping teaspoonfuls of powdered cinna- 
mon, an even teaspoonful of allspice, a quarter of a 
teaspoonful of cloves, an even teaspoonful of salt, 
three-quarters of a pound of butter incited, a cup and 
a half of sherry and a cup of brandy. Seed the rai- 
sins and soak them with the currants in just 
water enough to cover, stew until tender, and 
add when cold wdth the water to the other ingredi- 
ents. Mix thoroughly, stirring in the melted butter 
at the last. Let it stand for several days. The 
brandy and wane may be omitted and more lemons 
and oranges used to flavor it. At each baking it is 
well to add a little sugar and chopped apple. This 
will keep all w^inter or longer in a cool place, if the 
brandy and wine are not omitted. 




Candies, 

CHOCOLATE CARAMELS— No. I. 
Six pounds of light brown sugar, one pound of 
butter, one pound of chocolate, one pint of cream, 
one pint of milk, paraffine as large as a walnut, one 
teaspoonful of cream of tartar. Flavor with vanilla. 
Put all the ingredients together and boil until it is 
brittle in water ; flavor and pour into buttered tins 
and mark in squares before it is quite cold. 

CHOCOLATE CARAMELS.— No. 2. 
One pint of fresh milk, three ounces of chocolate, 
grated, two pounds of granulated sugar, half a tea- 
spoonful of cream of tartar. Stir until melted, then 
add half a pint of cream, cook until the mixture is 
brittle in ice water, then turn into a pan well greased 
and mark in squares when almost cold. 

CHOCOLATE CARAMELS.-No. 3. 
A quarter of a pound of chocolate, grated, one 
large cup of granulated sugar, one cup of milk and a 
heaping tablespoonful of butter, a quarter of a tea- 
spoonful of cream of tartar. Boil all together, stir- 
ring all the time, until the syrup hardens in cold 
water, and just before taking from the fire add a tea- 
spoonful of vanilla. Beat the syrup as soon as re- 
moved from the fire, and keep it up until it is too stiff 
to beat any longer — if it is beaten a minute and a 
half it will do well. Turn out of the saucepan into a 
greased pan and before it is quite cold cut in squares. 

CHOCOLATE CREAM PEPPERMINTS. 
Mix together two cups of granulated sugar and 
half a cup of cream, boil until it holds well together 

141 



in cold water, or can be rolled between the fingers, 
flavor with oil of peppermint, remove from the fire 
and stir until the cream is stiff enough to mould into 
balls. Use powdered sugar on the hands while 
moulding. Melt an ounce of chocolate and dip the 
balls, w^hich should be as large as hazel nuts, in this, 
using a long pin for the purpose, and lay them on 
paraffine paper. Any flavoring may be used instead 
of peppermint. 

CANDY (to PuU). 

Two cupfuls of granulated sugar, half a cup of 
water, one tablespoonful of vinegar, butter the size 
of a w^alnut. Boil the sugar and w^ater without stir- 
ring until it is brittle v^hen tried in cold water, add 
the butter and vinegar just before it is done. Flavor 
with anj^ extract preferred, pour into buttered soup 
plates, and when cool enough to handle pull until 
white. 

CHESTNUTS GLACE. 

Skin the chestnuts and cover with cold water, let 
them cook gently until tender, when a large needle 
can be run through them easily. Drain and drop 
them in cold water. After two hours drain again 
and put them in a bowl, cover them w^ith a rich syrup 
that has been skimmed and boiled until clear. It 
must be boiling when poured over the chestnuts. 
Cover the bowl with a heav}^ paper and let it stand 
for twelve hours, drain off the syrup, bring it to the 
boiling point and turn it over the chestnuts again 
and put aw^aj^ for another twelve hours. Repeat this 
process three times, then drain the syrup ofl" and the 
chestnuts are ready for use. Use the large imported 
chestnuts, remove the shells and boil the nuts. The 
brown skin can then be easily removed with a pen- 
knife. They are very nice but very troublesome to 
prepare. 

142 



COCOANUT CAKES. 
One pound of granulated sugar, half a pound of 
grated cocoanut, half a cup of water and a salt- 
spoonful of cream of tartar. Boil the sugar and 
water together until, when dropped in cold water, it 
can be rolled between the fingers into a ball. Re- 
move from the fire, stir with a A^'ooden spoon until it 
becomes w^hite and thick like cream, add the cocoa- 
nut, stir well and drop with the spoon on parafiine 
paper or a tin baking sheet, and form into thin 
round cakes. Set away to dry. 

HOARHOUND CANDY. 

Put a tablespoonful of dried hoarhound leaves in 
a cup and pour over them half a cupful of boiling 
water, cover and let it steep until cold, strain and 
pour it over a pound of granulated sugar and a 
tablespoonful of vinegar. Boil without stirring, and 
if any scum rises to the top remove it. Test the 
candy in cold water, when brittle remove from the 
fire and pour into a buttered pan. Mark into 
squares before it is cold, or break into irregular 
pieces. 

MARSHMALLOWS. 

Pow^der very fine eight ounces of gum arable, 
dissolve it in three gills of water over a slow fire and 
strain. Simmer an ounce and a half of marshmal- 
low roots in two gills of water, for ten minutes, 
closely covered. Strain and reduce to one gill. Add 
this w^ith half a pound of sugar to the dissolved 
gum. Boil until it becomes a thick paste, stirring 
constantly. Add the whites of four eggs beaten to a 
stiff froth and a teaspoonful of vanilla extract. Re- 
move from the fire, pour into a pan dusted thickly 
with cornstarch and when cool cut into squares 
with a sharp knife, roll in pulverized sugar and pack 
in a tin box. 



NOUGAT. 
A pound of granulated sugar, one teaspoonful of 
salt, one cup of blanched and finely chopped al- 
monds or peanuts, or it may be made of mixed nuts. 
Dissolve the sugar in a spider over the fire without 
water, stirring constantly, and when entireh^ melted 
mix in the nuts quickly and pour at once into a well 
greased pan, and before it is cold mark in squares. 
This is very nice pounded fine in a mortar or ground 
in a mill to sprinkle over custards just before serving. 

PANOCHE (a Spanish Recipe). 

Two cups of dark brown sugar, one cup of chopped 
walnuts, half a cup of milk, butter the size of a 
walnut. Cook the sugar and milk together, boiling 
gently from seven to ten minutes, until, when tried 
in water, it holds well together, and can be rolled 
into a soft ball. Remove from the fire. Have the 
chopped nuts in a large bowl, pour over them a tea- 
spoonful of vanilla extract, pour the candy over 
them and beat with long, rapid strokes until it be- 
gins to thicken — it should be like a cream wafer- 
turn out on paraffine paper, and break it or cut in 
pieces. 

PEPPERMINT DROPS. 

Two cups of granulated sugar, half a cup of cold 
water, a tiny pinch of cream of tartar. Boil ten 
minutes without stirring, let the sugar melt slowly 
that it may not burn. Add eight drops of oil of pep- 
permint ^"hile still on the fire. When removed from 
the stove beat with an egg-beater until it falls in 
long drops, when drop quickty on parafline paper. 

PRALINES. 
Two cups of granulated sugar, one-half cup of 
water, two cups of pecans, hickory nuts or English 
walnuts. Put the water and sugar on to boil, let it 



cook without stirring until it threads, remove from 
the fire and stir in the nuts until they are sugared. 
Spread on paraffine paper to cool. 

VASSAR FUDGE. 
Two cups of sugar, two squares or one ounce of 
Baker's unsweetened chocolate, a scant cup of milk, 
one tablespoonful of butter. Boil for ten minutes 
until it holds well together when dropped in cold 
water. Take from the fire, flavor with a teaspoonful 
of vanilla extract, beat from three to five minutes 
until thick and creamy, turn into a buttered pan and 
cut in squares. 




r^reserves, 

PRESERVE OF MIXED FRUITS. 
Five pounds of ripe currants or cherries, five 
pounds of granulated sugar, two pounds of seeded 
raisins, the pulp of six oranges cut in small pieces, 
and the rind of two oranges cut fine. Boil three- 
quarters of an hour. Grapes can be used instead of 
currants or cherries. 

RED CURRANT JAM. 
Pick the currants from the stems, weigh them, and 
allow three-quarters of a pound of white sugar to a 
pound of the fruit. Put the currants in a preserving 
kettle, mash them a little to prevent them from stick- 
ing to the kettle, and boil for fifteen minutes, then 
add the sugar and boil rapidly for ten minutes. 
Bottle and seal tight. 

RED CURRANT JELLY. 
Berries for jelly must be picked "when the weather 
is dry. Pick them over, taking out all leaves, etc., 
put them in the kettle and mash them a little to get 
enough juice to keep them from burning; stir con- 
stantly, and as soon as hot wring them dry through 
a cheese cloth. Measure the liquid and to every pint 
of juice allow one pound of sugar. Put the juice on 
the fire and boil fifteen minutes, then add the sugar 
and boil fifteen minutes more, skimming thoroughly. 
Pour into glasses while hot ; let them stand until the 
next day and cover. Very often jelly is soft, and 
alw^ays from one of two reasons : either the berries 
have been picked immediately after a rain or the 
sugar is adulterated. 



RED CURRANT SYRUP. 
The currants must be fresh and perfectly ripe and 
picked in dry weather. Wash and put them in either 
a porcelain-lined or a granite-ware kettle, stir until 
they are tender, as for currant jelly, then remove from 
the fire and wring them as dry as possible in a cheese 
cloth. Measure the juice and return it to the fire, let 
it cook fifteen minutes, then add a poimd of granu- 
lated sugar to each quart of juice, boil gently fifteen 
minutes, skimming as long as the scum rises. Bottle 
and cork well and keep in a dark place. Raspberry 
and strawberry syrup are made in the same way, 
only mashing and straining the fruit and measuring 
the juice before cooking. 

BLACK CURRANT SYRUP. 
Pick from the stems and mash them, a few at a 
time, in a bowl or granite saucepan with a potato 
masher, then put them in a stone jar and let then? 
stand for two days, stirring well each day. Wrin;^ 
them through a cheese cloth, and if wanted sweet 
cook with sugar as red currant syrup. The juice can 
be bottled without sugar or cooking, and will keep 
for years. It is used for sauces or fruit soups, etc. 

CRANBERRY JAM. 
Put five quarts of cranberries in a preserving 
kettle with two quarts of water and boil gently until 
the fruit is tender, then add three pounds and three- 
quarters of granulated sugar, boil until the fruit is 
clear, skimming carefully. Put in glasses and when 
cold seal. It keeps well. 

GOOSEBERRY JELLY. 
Use the large English gooseberries and follov^ 
directions for currant jelly. 



GOOSEBERRY JAM. 
Three-quarters of a pound of sugar to every 
pound of fruit. Put the fruit on by itself in a porce- 
lain-Hned or granite-ware saucepan, mash and stir 
well to keep from burning, and boil one hour. Then 
add the sugar and boil one hour more. 

GRAPE JAM. 
Press -with the fingers the pulp from grapes — 
Muscat or Concord grapes make the best jam — seed 
and measure them, allowing a cup of sugar to each 
cup of fruit. Put the skins on and cook until tender, 
when almost done add the pulp, and when all is ten- 
der add the sugar and boil until thick. 

PINEAPPLE JAM. 
Pare the fruit and carefully take out the ej^es, 
then grate it on a coarse grater, rejecting the cores, 
weigh it, and to each pound of fruit take a pound of 
sugar. Sprinkle it over the grated pines, let it stand 
over night. In the morning, boil for ten or fifteen 
minutes over a quick fire. Put in tumblers and when 
cold cover. 

RASPBERRY OR STRAWBERRY JAM. 
Allow three-quarters of a pound of sugar to a 
pound of fruit. Put the fruit in a preserving kettle 
over the fire and boil fifteen minutes, mashing a little 
to prevent sticking to the kettle. Then add the sugar 
and boil ten minutes, skimming carefully ; turn into 
glasses and seal when cold. 

ORANGE MARMALADE. 
Select smooth, thin-skinned, juicj^ oranges. Take 
tvirentj'-one, and five lemons. Cut the rind very thin 
from a third of the fruit, and boil it in two quarts of 
water until it can be pierced easily with a broom 
straw. Drain from the water and cut in fine strips 



with scissors, add this to the pulp of the oranges and 
lemons after removing all the white bitter skin and 
pips from the fruit. Weigh and allow a pound of 
sugar to a pound of fruit, put in a porcelain-lined or 
granite-ware kettle and cook until clear. Put in 
glasses and when cold cover with brandied paper 
and seal. 

PUMPKIN CHIPS. 
Slice very thin and chip about four pounds of 
pumpkin, put in an earthenware bowl, and cover it 
over night with four and a half pounds of granulated 
sugar and the juice of one dozen lemons. Boil the 
lemon peel until tender and cut in small thin chips 
and add to the juice, etc. In the morning, boil to- 
gether until perfectly clear and crisp. 




Pickles, Sauces, etc. 



RIPE CUCUMBER PICKLE. 
Pare and seed the cucumbers. Slice each cucum- 
ber lengthwise in four pieces or cut it in fanc}' shapes, 
cover with cold vinegar and let them stand for twen- 
ty-four hours. Drain and put them in fresh vinegar 
with two pounds of sugar, and one ounce of cassia 
buds to one quart of vinegar. Boil for twenty min- 
utes and put in jars. 

SWEET PICKLED PEACHES. 

Select fine, fresh, ripe, but not soft peaches, peel 

and weigh them. To every seven pounds of fruit take 

five pounds of granulated sugar, a pint of vinegar, 

two tablespoonfuls of cinnamon and one tablespoon- 

fiil of cloves, tie the spices up in a muslin bag, add a 

fe'w pieces of stick cinnamon and a few allspice. Put 

the fruit in a stone jar, bring the sugar, vinegar and 

spice to a boil, pour over the peaches, cover and let 

them stand until the next day, scald the sj^rup again 

and pour over the fruit, and so on, until it has been 

done in all seven times. Take out the bag of spice 

and put the fruit with the syrup into jars and seal. 

These are much more delicious than peaches that are 

cooked. 

SWEET PICKLED PLUMS. 

Follow the recipe for sweet pickled peaches. 

SPICED CURRANTS. 
Take seven pounds of fresh and perfectly ripe cur- 
rants, pick them over, w^ash and stem them and put 
in a granite-ware or porcelain-lined kettle, with five 
pounds of granulated sugar, one even tablespoonful 

150 



of cloves, one tablespoonful of cinnamon, one dessert- 
spoonful of allspice, one pint of best cider vinegar. 
Boil an hour and a half, put in jars and when cold 

seal. 

CHILI SAUCE. 

Four dozen ripe tomatoes, eight green peppers, 
three cups of chopped onion, eight cups of cider or 
wine vinegar, two cups of brown sugar, two tea- 
spoonfuls of ginger, three teaspoonfuls of cinnamon, 
two teaspoonfuls of allspice, t\vo teaspoonfuls of 
cloves, eight tablespoonfuls of salt. Skin the toma- 
toes and put them in the kettle over the fire ; as soon 
as the water runs from them, take out half of it, then 
put in the onions and peppers chopped, boil together 
four hours, stir constantly the last hour to prevent 
burning, then add the other ingredients and simmer 
long enough thoroughly to mix them. Put the sauce 
in small bottles, cork tight and seal and keep in a 
dark place. 

CHILI PEPPER SAUCE. 

Twenty ripe tomatoes, six green peppers and four 
white onions chopped fine, tw^o cups of best wine or 
cider vinegar, one cup of sugar, two tablespoonfuls 
of salt, two even teaspoonfuls of ground mace, two 
teaspoonfuls of nutmeg, two teaspoonfuls of cloves, 
one teaspoonful of celery seed. Boil an hour and 
bottle while hot. Verj^ nice to serve with baked 
beans. 

MUSTARD PICKLES. 

One quart each of tiny whole cucumbers, large 
cucumbers sliced, green tomatoes sliced and small 
button onions, one large cauliflower divided into 
flowerettes, and four green peppers cut fine. Make a 
brine of four quarts of water and one pint of salt, 
pour it over the mixed vegetables and let it stand 
covered twenty-four hours. Then scald it and turn 
into a colander to drain. Mix one cup of flour, six 

151 



tablespoonfuls of mustard, and one tablespoonful of 
turmeric with enough vinegar to make a smooth 
paste, add one cup of granulated sugar and sufficient 
vinegar to make two quarts in alL Boil this mix- 
ture until it is thick and smooth, stirring constantly, 
then add the vegetables and heat them through. 

RIPE TOMATO PICKLE. 
A peck of perfectly ripe tomatoes, two quarts of 
fine cooking salt, half a pound of ground mustard, 
one ounce of cloves, t^wo green peppers, two or three 
onions and one pound of brown sugar. Pierce the 
tomatoes with a silver fork or broom straw, put 
them in a stone jar with salt in alternate layers. 
Throw away all the liquor made by standing one 
week. Return to jar and cover with cold water, 
cover and let it stand twenty-four hours. Drain 
again thoroughly, throw away the water, return the 
tomatoes to the jar and cover with cold vinegar, 
having added to the fruit, the onions and peppers 
sliced, with the mustard, cloves and sugar. After 
they have stood three weeks they are ready for use. 

GREEN TOMATO PICKLES. 
One peck of sliced tomatoes, eight onions, one 
pound of bell peppers, one pound of horse radish, 
one pound of white mustard seed, half a pound of 
black mustard seed, half an ounce of whole cloves, 
half an ounce of stick cinnamon, half an ounce of 
pepper corns, one or two nutmegs and four pounds 
of sugar. Select the tomatoes when they are begin- 
ning to turn white, slice and lay them in salt for 
twenty-four hours. Drain and put in the kettle, 
which should be of granite ware or porcelain lined, 
with the peppers, onions and horse radish chopped, 
and sprinkle the mustard seeds over all. Tie the 
spices in a thin muslin bag and cover the whole with 



best wine vinegar, boil until tender and clear in ap- 
pearance. The peppers should have all the seeds 
removed. Half a cup of dry mustard is considered 
by some an improvement. 

GOOSEBERRY CATSUP. 
Boil ten pounds of large English gooseberries, 
seven pounds of coffee sugar, and three pints of 
vinegar together for an hour and a half. Then add 
two tablespoonfuls of cinnamon, one of allspice and 
one of cloves and boil half an hour longer. Put in 
jars and seal. 

RASPBERRY VINEGAR. 
Put a pound of fine fruit into a bowl and pour 
over it a quart of the best wine or cider vinegar. 
Next day strain the liquor on a pound of fresh rasp- 
berries. The following day do the same. Do not 
squeeze the fruit, but drain as dry as possible by 
lightly pressing it. The last time strain it through 
muslin previously w^et w^ith vinegar to prevent 
waste. Put into a preserving kettle with a pound 
of sugar to every pint of juice. Stir until the sugar 
is melted and let it cook gently for five minutes, skim 
it. When cold, bottle and cork well. 




Sweet Sauces. 



FRUIT SAUCE. 
Put a cupful of granulated sugar in a saucepan, 
pour over it two and a half cupfuls of boiling water, 
let it boil a few minutes, then add two heaping table- 
spoonfuls of butter, two even teaspoonfuls of corn- 
starch rubbed to a paste with a little cold water, then 
add a cupful of canned fruit or a glass of any kind of 
fruit or jelly liked and the juice of a lemon. Press 
through a fine sieve and serve with fritters or pud- 
dings. 

FRESH FRUIT SAUCE. 

Follow the above recipe, using a cupful of pure 

juice of the fruit desired and the juice of either a half 

or whole lemon, 

ORANGE SAUCE. 

Beat four egg yolks, three ounces of sugar, a tea- 
spoonful of flour and the grated rind of one orange 
together until light, add a pint of boiling milk and 
stir over the fire until thick, taking care that it does 
not curdle, remove from the fire and add a liqueur 
glass of cura^oa, and beat until light and foaming. 

BANANA SAUCE. 

Rub two bananas through a fine sieve. Put half 
a cuj) of granulated sugar in a saucepan with one cup 
of boiling water, add the banana pulp to it, let it 
come to a boil, and skim if necessary. Rub a heaping 
tablespoonful of butter with half a tablespoonful of 
flour, stir into it a httle of the liquid, and then add to 
that in the saucepan ; add the juice and grated rind of 
half a lemon, and it is ready to serve. 
FOAMING .SAUCE. 

Beat to a cream a cup of sugar and a quarter of 
a cup of butter, and add to it two tablespoonfuls of 



wine or fruit juice, or in winter fruit s^^rup. If the 
latter, use only three-quarters of a cup of sugar. At 
serving time add a quarter of a cup of boiling water, 
stir well, then add the white of an egg beaten to a 
stiff froth. Beat until the sauce foams. 
HARD SAUCE. 

Cream one tablespoonful of butter, stir in four 
tablespoonfuls of powdered sugar and beat until very 
light, then add a teaspoonful of boiling water and 
beat again. Flavor to suit taste. 

SOUTHERN SAUCE. 

Beat four tablespoonfuls of brown sugar with 
two tablespoonfuls of butter to a cream, and add the 
well-beaten yolks of two eggs, set the bowl in a pan 
of hot vsrater on the stove and stir until thick, add a 
glass of sherry, stir well and it is ready to serve. 

VANILLA SAUCE. 
Put a pint of rich milk in a double boiler, sweeten 
with two tablespoonfuls of granulated sugar. While 
the milk is coming to the boiling point beat the yolks 
of four eggs until light and cream^^ add the hot milk 
to the eggs, stirring briskly, then turn it into the boil- 
er, stirring rapidly until it thickens, remove from the 
fire, turn into a bowl, flavor with vanilla extract and 
serve very cold. 

SAUCE FOR NOODLE PUDDING. 
Four egg yolks, four ounces of sugar, a quarter of 
a cup of sherry, one teaspoonful of potato flour, half 
a cup of ■vv'^ater, the rind of half and the juice of one 
lemon. Beat quickly over hot water until the sauce 
thickens, then serve at once. 

MAPLE SYRUP SAUCE. 
Half a pound of maple sugar dissolved in half a 
cup of cream, or rich milk. If the latter is used add a 
teaspoonful of butter. 



Savory Sauces. 



In making sauces great care should be taken to 
have the saucepans scrupulously clean and only 
granite- ware or porcelain-lined saucepans should be 
used, especially where there is any acid as in toma- 
toes or pickles. Never use an iron spider except for 
browning butter and flour together as they will not 
brown in a saucepan. 

VEGETABLE STOCK FOR SAUCES. 

Take any kinds of vegetables convenient, such as 
parsnips, celer>% carrots, turnips, green pepper, onion, 
leek, parsley, celery tops, celery root, Jerusalem arti- 
chokes, a bay leaf, two cloves, two allspice, and cook 
in water until tender; strain, pressing all from the 
vegetables. The water Jerusalem artichokes are 
boiled in is valuable for sauces. The liquid from 
canned peas is also excellent. Care must be taken in 
putting the vegetables together not to let any one 
predominate, turnip especially, as it makes a sauce 
very bitter. 

COLORING FOR SAUCES, SOUPS, Etc. 

Melt a quarter of a pound of granulated sugar in 
a spider, cook until it is a very dark, rich brown, 
almost black, stir constantly. Great care must be 
taken that it does not burn. When done pour over 
it a quart of boiling water and let it cook until the 
caramel is entirely dissolved, pour it out and when 
cold strain and bottle. It will keep indefinitely and 
a tablespoonful will give color to a pint of liquid. 

OLIVE SAUCE. 
Melt a heaping tablespoonful of butter in a 
spider and when it begins to brown stir into it a 



heaping tablespoonful of flour, let it cook until a 
very dark brown, but be careful not to let it burn, 
then add enough rich vegetable stock to make a, 
thick cream-like sauce. Have ready some olives — six 
or seven, that have been boiled a few minutes in 
water and cut from the stones, add these to the 
sauce, season with pepper and salt to taste, bring to 
the boiling point and serve. 

SAUCE HOLLANDAISE. 
One-quarter of a pound of butter, one-quarter of 
a cup of w^ater, one-quarter of a teaspoonful of salt, 
the juice of a quarter of a lemon, a dash of cayenne, 
and the yolks of three eggs. Beat the butter to a 
cream and stir in the 3'olks of eggs, one at a time, 
then the lemon juice, salt and pepper. Set the bowl 
it is mixed in in a pan of boiling water on the fire, 
beating constantly with an egg beater, and when it 
begins to thicken stir in gradually the boiling water. 
When it is as thick as soft custard it is done. Great 
care must be taken not to let it remain too long on 
the fire or it will curdle. 

DRAWN BUTTER OR CREAM SAUCE. 
Melt a large heaping tablespoonful of butter and 
stir into it a heaping teaspoonful of flour, let them 
cook together without browning and add by degrees 
a cup of hot milk. 

CURRY SAUCE. 
Curry sauce is made by adding curry powder to 
taste to a white sauce. It may likewise be added to 
a brow^n sauce. 

CHEESE SAUCE. 
A white or cream sauce with grated Parmesan 
cheese added to taste. 



TOMATO SAUCE. 
Melt a large tablespoonful of butter in a saucepan 
over the fire, when it bubbles put into it a small onion 
and half a green pepper, if convenient, chopped verj^ 
fine. Simmer gently for a few minutes, then stir in a 
heaping teaspoonful of flour, and add four nice, fresh 
tomatoes peeled and cut small — canned tomatoes 
may be used — a gill of vegetable stock, a clove and 
part of a bay leaf, and pepper and salt to taste. Let 
it cook gently for half an hour and press through a 
fine sieve. 

SAUCE TARTARE 

maj^ be made by beating a small tablespoonful of 
butter to a cream, adding salt, pepper, dry mustard 
and sugar to taste and the raw jo\k of an egg. Add 
a tablespoonful of olives, small cucumbers and capers 
chopped very fine and a few drops of onion juice. 
Serve with mock fish cutlets and croquettes. 

SAUCE PIQUANTE. 
Melt a heaping tablespoonful of butter in a spider 
and when it bubbles stir into it a heaping table- 
spoonful of flour, cook until it turns a dark brown, 
taking care not to let it burn, add to it enough well- 
seasoned vegetable stock to make the sauce the 
proper consistencj-, then pour it into a granite-ware 
saucepan and add one small cucumber pickle, two 
olives and a few capers, all chopped very fine ; season 
with salt and pepper to taste. 



Sandwiches. 



CHEESE SANDWICHES. 
Half a pound of grated cheese, one tablespoonful 
of butter, the 3'olks of two hard-boiled eggs mashed 
very fine and a teaspoonful of mayonnaise dressing. 
Mix the ingredients thoroughly; butter before cut- 
ting from the loaf some slices of brown or white 
home-made bread ; spread with the mixture and fold 
together. 

CELERY SANDWICHES. 
Use dainty little baking powder biscuits freshly 
baked but cold, or white home-made bread for these 
sandwiches. Only the very tender part of celery 
should be used and chopped fine and put in iced water 
until needed. Add a few chopped walnuts to the 
celery and enough mayonnaise dressing to hold them 
together; butter the bread before cutting from the 
loaf, spread one slice with the mixture and press an- 
other over it. If biscuits are used, split and butter 
them. They should be small and \eiry thin for this 
purpose and bro^^ned delicately. 

NUT AND CREAM CHEESE SANDWICHES. 
Boston brown bread buttered on the loaf and cut 
in very thin slices ; spread with a filling of cream 
cheese and chopped walnut meats ; press a buttered 
slice over it. They may be cut in fingers, rounds or 
half-moons. The proportion is three-quarters of a 
cup of nuts to a ten-cent package of Philadelphia 
cream cheese. This quantity will make a large num- 
ber of sandwiches. 



NUT SANDWICHES. 
Graham, rye, and Boston brown bread make very 
nice sandwiches. Butter the loaf and cut in verj^ thin 
slices, sprinkle with chopped nuts and fold together. 

WHOLE WHEAT BREAD AND PEANUT SANDWICHES. 

Chop the nuts very fine, butter the l^read before 

cutting from the loaf, sprinkle the nuts thicklj' over 

the butter, press two slices together. Boston brown 

bread with raisins is also nice for these sandwiches. 

OLIVE SANDWICHES. 
Prepare the bread and butter as for other sand- 
wiches. It may be cut in squares, rounds or tri- 
angles to suit the fancy. Stone and chop as many 
Queen olives as needed and mix with them enough 
mayonnaise dressing to hold together, spread half 
the number of bread slices with the mixture and 
cover with the other half. 

Brown, rye, whole wheat or white bread may be 
used. Home-made is preferable, but it must be 
twelve hours old. Sandwiches may be sweet or sa- 
vory, may be cut round, square, or in triangles. 



«&4 



Sundries, 

CRACKERS AND CHEESE TOASTED. 
Butter some zepherettes and sprinkle thickly with 
grated Parmesan cheese, bake in a quick oven, or 
toast on a gridiron ; serve hot. 

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY. 

Spread zepherettes with cream cheese and dot 
with Guava jelly. 

WELSH RAREBIT. 

Half a pound of American cheese, two butter 
balls, two eggs, half a teaspoonful of mustard, a salt- 
spoonful of salt, a dash of cayenne pepper, half a cup 
of milk and an even saltspoonful of soda. Cut the 
cheese fine, melt the butter in a chafing dish or spider, 
stir the mustard, salt and pepper with it, then add 
the cheese and milk ; when the cheese is dissolved add 
the eggs slightly beaten and stir until it thickens. 
Serve on toast. 

CHEESE SOUFFLE. 

Melt one tablespoonful of butter in a spider, add 
to it a slightly heaping tablespoonful of flour and one 
cup of hot milk, half a teaspoonful of salt, a dash of 
cayenne pepper and one cup of grated Parmesan 
cheese; then add the yolks of three eggs beaten light, 
remove from the fire and let it cool ; then add the 
whites of eggs beaten stifi', turn into a pudding dish, 
bake twenty-five minutes and serve immediately. 

CHEESE STRAWS. 
Take two ounces of flour and three ounces of 
Parmesan cheese grated (it is better to buy the cheese 
by the pound and have it grated at home), and two 






ounces of butter. Rub the butter into the flour, add 
the cheese and a little salt and cayenne pepper, and 
make into a paste with the yolk of an egg ; roll the 
paste out in a sheet about an eighth of an inch thick 
and five inches wide and cut in narrow strips ; bake 
in a hot oven about ten minutes. 

PATE A CHOU FOR SOUPS. 
Put a gill of milk and an ounce of butter into a 
saucepan over the fire ; when it comes to the boiling 
point add two ounces of sifted flour; stir with a 
wooden spoon until thick and smooth, then add two 
eggs, one at a time, beating briskly; remove from 
the fire and spread out thin, cut in pieces, the size of 
a small bean, put them in a sieve, dredge with flour, 
shake it well and frjnn boiling fat until a nice brown. 
Add to the soup after it is in the tureen. 

A HLLING FOR PATTIES. 
Break two eggs in a bowl, add a little salt and 
white pepper, a few drops of onion juice and four 
tablespoonfuls of cream, beat slightly; turn into a 
buttered tin cup, stand in a saucepan with a little 
boiling water in it on the stove, cover and cook until 
stiff— about three or four minutes — remove from the 
fire, turn out of the cup. When ready to use cut in 
half-inch slices and then into stars or any fancy shape 
preferred, or into dice. Make a cream sauce thicker 
than for other uses, that it may not run through the 
pastry ; put them in the sauce, bring to the boiling 
point and fill the patties just as they are to be served. 

GRUEL OF KERNEL FLOUR OR MIDDLINGS. 
Put a pint of boiling water in a saucepan over 
the fire ; mix two heaping teaspoonfuls of the flour 
with a little cold water and stir into the boiling 
water. Let it boil twenty minutes, add a little cream 
to it and salt. Very nutritious. 

162 



KOUMYSS. 
Dissolve a third of a cake of compressed yeast in 
a little tepid water; take a quart of milk, fresh from 
the cow, or warmed to blood heat, and add to it a 
tablespoonful of sugar and the dissolved yeast. Put 
the mixture immediately in beer bottles with patent 
stoppers, filling to the neck, and let them stand for 
twelve hours where bread would be set to rise— that 
is, in a temperature of 68 or 70 degrees— then stand 
the bottles upside down on ice until wanted. 

HOME-MADE BAKING POWDER. 
Procure from a reliable druggist one-half pound 
of the best bicarbonate of soda, one pound of cream 
of tartar and one-half pound of Kingsford's corn- 
starch. Mix thoroughly and sift three times, put up 
in small tins. The best baking powder. 

VANILLA EXTRACT. 

One ounce of Mexican vanilla bean, two ounces 
of loaf sugar, eight ounces of French rose water, 
twenty-four ounces of alcohol 95 per cent. Cut up 
the bean and pound with the sugar in a mortar, sift 
and pound again until all is a fine powder. Mix the 
alcohol and rose water; put the vanilla in a paper 
filter, pour over it a little of the liquid at a time until 
all is used ; filter again if not all is dissolved. Paper 
filters may be obtained at any of the large drug 
stores. The extract may be darkened by using a 
little caramel. 

VANILLA SUGAR. 

Half a pound of loaf sugar, half an ounce of 
Mexican vanilla beans. Cut the beans very fine, 
pound in a mortar with the sugar; sift and pound 
again until all is fine. Bottle and cork tight and 
keep in a dark place. 






SPINACH FOR COLORING. 
Pound some spinach in a mortar, adding a little 
water ; squeeze through a cheese cloth, put in a sauce- 
pan over the fire, bring to a boil ; when it curdles re- 
move from the stove. Strain through a very fine 
sieve ; what remains on the under part of the sieve 
is the coloring. It is used for coloring pistache ice 
cream, jellies, etc. 

TOMATO PASTE FOR SANDWICHES. 
Skin and cut small three large tomatoes, cook 
until tender and press through a sieve fine enough to 
retain the seeds ; return to the fire, add two ounces 
of butter, two ounces of grated bread crumbs and 
two ounces of grated Parmesan cheese. When it 
boils stir a beaten egg quickly into it, remove at once 
from the fire. It must not boil after the egg is added, 
as it will curdle. Turn the mixture into a bowd and 
when cold, if it is not for immediate use, cover with 
melted butter. 

CHEESE PASTE FOR SANDWICHES. 
Boil two eggs hard, separate the yolks from the 
whites, mash the yolks smooth and chop the whites 
very fine; mix and put through a vegetable press, 
then add butter the size of a small egg and three 
heaping tablespoonfuls of grated American cheese. 
Beat together until it is a fine, smooth paste. If not 
salt enough add a little, and also drv mustard, if 
liked. 



Miscellaneous Recipes. 

TOOTH POWDER. 
Precipitated chalk, seven ounces; Florentine orris, 
four ounces; bicarbonate of soda, three ounces; po-w- 
dered white Castile soap, two ounces ; thirty drops 
each of oil of wintergreen and sassafras. Sift all to- 
gether and keep in a glass jar or tin box. A very 
valuable recipe for hardening the teeth. 

JAPANESE CREAM. 
Four ounces of ammonia, four ounces of white 
Castile soap cut fine, two ounces of alcohol, two 
ounces of Price's gh^cerine and two ounces of ether. 
Put the soap in one quart of water over the fire; 
vsrhen dissolved add four quarts of water ; when cold 
add the other ingredients, bottle and cork tight. It 
will keep indefinitely. It should be made of soft 
water or rain water. To wash woolens, flannels, 
etc., take a teacup of the liquid to a pail of luke^A,^arm 
water, and rinse in another pail of w^ater with half a 
cup of the cream. Iron while damp on the wrong 
side. For removing grass stains, paint, etc., use half 
\vater and half cream. 

ORANGE FLOWER LOTION FOR THE COMPLEXION. 

Dissolve a slightly heaping tablespoonful of Ep- 
som salts in a pint of imported orange flower water 
(Chiris de Grasse), and add to it one tablespoonful 
of witch hazel. Apply with a soft linen cloth. Very 
refreshing in warm "weather and an excellent remedy 
for oiliness of the skin. 

BAY RUM. 

Three-quarters of an ounce of oil of ba3', one 
ounce of loaf sugar, one pint of alcohol, 95 per cent., 



two quarts of new New England rum and three pints 
of rectified spirits, 60 per cent. Roll the sugar until 
fine and beat into the oil of bay, add the alcohol, then 
the New England rum and spirits. Let it stand for 
several days in a demijohn, shaking occasionally; 
then filter through blotting paper. The filters may 
be purchased at a druggist's. Care should be taken 
to buy the oil at a reliable place. 

FINE LAVENDER WATER. 

Two ounces finest oil of lavender, one ounce 
essence of musk, one-half ounce essence of ambergris, 
one-half ounce oil of bergamot and one-half gallon of 
rectified spirits. Mix the ingredients, keep in a demi- 
john for several daj^s, shaking occasionally. Then 
filter and bottle. 

GOOD HARD SOAP. 

Five pounds of grease, one quart and one cup of 
cold v^ater, one can of potash, one heaping table- 
spoonful of borax, two tablespoonfuls of ammonia. 
Dissolve the potash in the water, then add the borax 
and ammonia and stir in the lukewarm grease slowly 
and continue to stir until it becomes as thick as thick 
honey ; then pour into a pan to harden. When firm 
cut into cakes. Grease that is no longer fit to fry in 
is used for this soap. Strain it carefully that no par- 
ticles of food are left in it. It makes no difference 
how brown the grease is, the soap will become white 
and float in water. It should be kept a month before 
using. 

POLISH FOR HARD OR STAINED WOOD FLOORS. 

Eight ounces of yellow beeswax, two quarts of 
spirits" of turpentine, one quart of Venetian turpen- 
tine. Cut the wax in small pieces and pour the 
spirits over it— it will soon dissolve; then bottle. 
Apply with a flannel or soft cloth. It keeps the floors 
in excellent order. 

166 



CONTENTS. 



BREADS, ROLLS, Etc. 

PAGE 

Biscuits, Beaten, No. 1 13 

" 2 13 

" Baking Powder 13 

" Cream 13 

Rolls, French 14 

" Windsor 14 

" Elizabetti's 15 

Rye Flour 15 

Gluten 15 

" Parker House 15 

Boston Brown Bread 16 

" " " with Raisins 16 

" Stewed 16 

Graham Bread 17 

Rye Bread 17 

Quick White Bread 17 

Date Bread 17 

Cofifee Bread, No. 1 18 

" 2 18 

Norwegian Rolls and Zwieback 18 

Rice Muffins 19 

Laplands 19 

English Muffins 19 

Graham Popovers 20 

Gems 20 

Gems of Kernel (Middlings) and White Flour 20 

" Rye Meal 20 

Corn Batter Bread 21 

" Bread 21 

" Griddle Cakes 21 

White Bread Griddle Cakes 22 

Boston Brown Bread Griddle Cakes 22 

Waffles 22 

Rolls, Epicurean 22 

Bread from Rummer Flour 23 

Biscuits of Kernel or Graham Flour 23 

167 



EGGS. 

PAGE 

to soft boil 24 

" hard boil 24 

" a la Creme 24 

" au Gratin 24 

" Nun's Toast 25 

" a la Maitre d'Hotel 25 

Timbales of. 25 

Stuffed with Mushrooms 26 

" with Cream 26 

Curried 26 

" Stuffed 27 

" and Fried 27 

" Fricasseed 27 

" Chops 28 

Omelet, Plain 28 

with Cheese 28 

" " Mushrooms 28 

" " Tomatoes 29 

Eggs, Poached with Tomato Catsup 29 

" " in Cream 29 

" " in Tomatoes 29 

" in a Brown Sauce 30 

SOUPS. 

Cream of Jerusalem Artichokes 31 

" " Asparagus 31 

" " Lima Beans 32 

" Cauliflower 32 

" " Celery 33 

" Chestnuts 33 

" " Cucumbers 33 

" " Summer Squash 34 

" Lettuce 34 

" " Mushrooms 35 

" " Green Peas 35 

" Rice 36 

" Spinach 36 

Carrot 37 

Celeriac 37 

Mock Clam 37 

Corn and Tomato 38 

Cr<^cy 38 

Curry 38 



PAGE 

Mock Fish :}<) 

Norwegian Sweet 40 

Onion 40 

Green Pea, No. 1 41 

" " 2 41 

Potato 41 

Puree of Vegetables 42 

" " Turnips 42 

Vegetable 42 

Tomato 43 

Barley.... 43 

Black Bean, with Mock Meat Balls 44 

ENTREES. 

Egg Border, with Rice and Curr\^ Sauce 45 

Rice Border, with Vegetables or hard-boiled Eggs in Cream 

Sauce 45 

Mock Chicken, a Timbale of, with Sauce 45 

Spaghettina, a Mould of 4G 

Spinach, a Border Mould of, with Filling 47 

Mock Codfish Balls 48 

" Fish Balls, in Curry or Cream Sauce 48 

" Fish, (a Norwegian Dish) 49 

" Meat 49 

Spaghettina Chops 50 

Tomato Chops 50 

Fried Bread, a Savory 51 

Mock Fish Chops 51 

Spaghettina, Fricassee of , 52 

Mushrooms, en Coquille 52 

Egg Plant, a Ragout of 52 

Patties of Puff Paste 53 

Rice, a Savory of (Mexican Dish) 54 

Asparagus, a Ragout of, with Mock Meat Balls 54 

Rice, Curried, Croquettes of 55 

Mock Fish Croquettes 55 

Walnut Croquettes 55 

Mushrooms, a Ragout of 56 

Mock Chicken Croquettes 56 

VEGETABLES. 

Potatoes, to Boil 57 

Baked 57 

" Mashed 58 

169 



PAGE 

Potatoes, New, with Cream Sauce 58 

Broiled 58 

" ii la Creme au Gratin 58 

Stuffed 58 

" Fricasseed 59 

" a la Duchesse 59 

" Saratoga Chips 59 

" French Fried 60 

Ji la Maitre d 'Hotel 60 

" Lyonnaise 60 

" a la Parisienne 60 

" Creamed and Browned 60 

Puff 61 

" White, Croquettes 61 

Papa 61 

Sweet, Fried Raw 62 

" Cooked 62 

" " Mashed and Browned 62 

" Croquettes 62 

Brussels Sprouts 63 

Okra and Tomatoes 63 

Beets 63 

Peas, Puree of. 63 

Beans, Lima, Puree of. 64 

Cucumbers, Puree of. 64 

Stuffed 64 

" Stuffed with Mushrooms 65 

Egg Plant, Escalloped 65 

" Stuffed 66 

Corn, Green, Cakes of. 67 

" Pudding 67 

" Green, Mock Oysters of 67 

" Boiled on the Cob 67 

Curry of. 68 

Celeriac and Salsify, Croquettes of. 68 

Indian Curry of Vegetables 68 

Kohlrabi 69 

Beans, Marrowfat, Baked 69 

Bayo, No. 1 70 

" 2 70 

Emparadas 70 

Frijoles Fritos 71 

Mushrooms, Broiled 71 

170 



PAGE 

Mushrooms on Toast 71 

Stewed in Cream Sauce 72 

Tomatoes Stuffed with Mushrooms, No. 1 72 

" 2 72 

Escalloped Tomatoes 73 

Tomatoes with Egg 73 

French Carrots in Brown Sauce 73 

" " and Peas 73 

Spinach Pudding 74 

Balls 74 

Tomatoes and Mushrooms 75 

Rice, to Boil Plain 75 

Cauliflower with Drawn Butter 75 

Escalloped Cauliflower 76 

Spaghettina 76 

Chestnuts, Puree of. 76 

Beans, Dried White, Puree of 77 

Squash Pudding 77 

" Fritters 77 

Summer Squash 77 

Rice Croquettes 78 

Celeriac, Fricassee of 78 

Turnip, Yellow, Ragout of 78 

Tomatoes Stuffed with Cheese 79 

Artichokes, Jerusalem 79 

Asparagus 79 

Pointes d'Asperges 79 

Cabbage, Purple, with Chestnuts 80 

Parsnips, Croquettes, with Walnuts 80 

Fried 81 

Parsnip Fritters 81 

Beans, String, to cook 81 

Onions, Spanish, Stuffed 81 

Celeriac Stuffed with Spanish Sauce 82 

Cabbage, Spring, Stewed 83 

" ■' :n Cream Sauce S3 

Turnips, " " " 83 

White Bread Balls 84 

Noodles 84 

" a la Ferrari 84 

Gnocchi a la Romaine 85 

171 



SALADS. 

PAGE 

Mayonnaise Dressing, for Salads 86 

Cream " " " 86 

French " " " 87 

Tomato Ice Salad 87 

Tomato Je% Salad 87 

Spaghettina and Celery Salad 88 

Salad of Fairy Rings and Puff Ball Mushrooms 88 

Salad of Fresh Fruit 88 

Cucumber Jelly 88 

Walnut and Celery Salad ." 89 

Pineapple and Celery Salad 89 

Fruit Salad 90 

Potato Salad 90 

Tomatoes Stuffed with Celery 90 

Cderiac and Lettuce Salad 91 

Raw Jerusalem Artichokes and Lettuce Salad 91 

Salad a la Macedoine 91 

Asparagus Salad 91 

Cucumber Salad 91 

Cold Slaw 92 

Tomato Salad 92 

Endive 92 

Egg Salad 92 

FRUIT DESSERTS. 

Apple Betty 93 

" Charlotte 93 

" Croquettes 93 

" Stewed Whole 94 

" Souffle' 94 

Custard, No. 1 95 

" 2 95 

" Baked Dumplings of 95 

" Float 96 

" Fried 96 

" Marmalade 96 

" Meringue 96 

" Pudding, No. 1 97 

" 2 97 

" Stewed in Butter 97 

Apples, To Steam 98 

Scalloped 98 

Banana Fritters 98 

172 



PAGE 

Cherry Cake (a Bavarian recipe) 99 

Cranberry Bavarian Cream 99 

Fresh Fruit, A Mould of. 100 

Mixed Fruit, A Dessert of. 100 

Gooseberry Pudding 100 

Pineapple Meringue 101 

Prune Souffle 101 

Prunes, A Mould of. 101 

Dried Figs, Stewed 102 

Rhubarb Meringue 102 

" Scalloped 102 

Rice and Date Pudding 103 

" Fig " 103 

" Raisin " 103 

" Prune " 103 

Flour Pudding 103 

Souffle 104 

Pudding, No. 1 104 

" 2 105 

Omelet Souffli? 105 

Strav^berry Shortcake, No. 1 105 

" 2 106 

Strawberries in Ladies' Locks 106 

Scalloped 106 

Currant Pudding 107 

Stewed Dates 107 

Stuffed Dates 107 

Tapioca and Apple Pudding 107 

" " Strawberry Jelly 108 

" " Raspberry " 108 

" Currant " 108 

Pearl Sago and Fi'uit Jellies 108 

DESSERTS. PUDDINGS. 

Bread and Butter Pudding, No. 1 108 

" 2 109 

" Custard 109 

Fried Bread 109 

Chocolate Cream 110 

Custard 110 

Pudding Ill 

Cottage Pudding Ill 

Caramel Custard, Baked Ill 



PAGE 

Soft-boiled Custard 112 

A Simple Dessert 112 

Ginger Cream '. 113 

Graham Pudding 113 

Nalesneky (a Russian recipe.) 113 

Noodle Pudding 114 

Paradise Pudding 114 

Princess Pudding 114 

English Plum Pudding 115 

Sago Souffle 115 

Semoulina Pudding 116 

Serniky (a Russian recipe) 116 

Steamed Pudding 116 

Sponge Cake Meringue 117 

Stale Cake Pudding 117 

Baked Tapioca Pudding 118 

Tapioca Cream IIS 

Steamed Rice 118 

Rice Cake 118 

Brown Bread Pudding 119 

ICE CREAMS AND WATER ICES. 

Vanilla Ice Cream 120 

Coffee Ice Cream 120 

Strawberry Ice Cream 120 

Raspberry " " 120 

Walnut " " 120 

Orange " " 121 

Strawberry Water Ice 121 

White Currant " " 121 

Pineapple " " 121 

Lemon " " 121 

Raspberry " " 121 

Frozen Pudding 122 

Windsor Rock Punch 122 

CAKES. 

CakeAIaking 123 

Angel Cake 123 

Berlinerkrands 124 

Blueberry Cake 124 

Cinnamon Cake 124 

Cream Puifs 124 

Lady Cake ' 125 

174 



PAGE 

Honey Cake (a Norwegian recipe) 125 

Simple Fruit Cake 125 

Bavarian Cake 126 

Pound Cake ^ 126 

Sponge Cake, No. 1 126 

" 2 127 

Corn Sponge Cake (a Spanish recipe) 127 

Spiced Gingerbread 127 

Cream " 128 

Ginger Sponge Cake 128 

Soft Gingerbread 128 

Ginger Cakes 129 

" Snaps, No. 1 129 

" 2 129 

Hard Gingerbread 129 

Brandy Snaps 130 

Pepper Nuts, No. 1 130 

" 2 130 

Tea Cakes 130 

Fig Cake 131 

Ginger Layer Cake 131 

Orange Cake 132 

Pineapple Cake 132 

Chocolate Layer Cake 133 

Poor Man's Cake (a Norwegian recipe) 133 

Venison Cakes (a Norwegian recipe) 133 

Seed Cakes 134 

Drop " : , 134 

Lebkuchen 134 

Macaroons (a Bavarian recipe) 135 

Chocolate Macaroons (a Bavarian recipe) 135 

Soda Cakes , 135 

Walnut Wafers 136 

Jode Cakes 136 

Frosting 136 

Boiled Icing 136 

PIES. 

Plain Pastry 137 

Puff Paste 137 

One Squash or Pumpkin Pie, To Make 138 

Sweet Rissoles 138 

Richmond Maids of Honor 138 

175 






PAGE 

Cheese Cakes 139 

Cocoanut Pie 139 

Lemon Pie 139 

Mince Meat 140 

CANDIES. 

Chocolate Caramels, No. 1 141 

" 2 141 

" 3 141 

" Cream Peppermints - 141 

Candy, To Pull 142 

Chestnuts, Glace 142 

Cocoanut Cakes 143 

Hoarhound Candy 143 

Marshniallows 143 

Nougat 144 

Panoche (a Spanish recipe) 144 

Peppermint Drops 144 

Pralines '.. 144 

Vassar Fudge 145 

PRESERVES. 

Mixed Fruits 146 

Red Currant Jam 146 

" Jelly 146 

Syrup 147 

Black " " 147 

Cranberry Jam 147 

Gooseberry Jelly 147 

Jam 148 

Grape Jam 148 

Pineapple Jam 148 

Raspberry or Strawberry Jam 148 

Orange Marmalade 148 

Pumpkin Chips 149 

PICKLES, SAUCES, Etc. 

Ripe Cucumber Pickle 150 

Sweet Pickled Peaches 150 

Plums 150 

Spiced Currants 150 

Chili Sauee 151 

" Pepper Sauce 151 

176 



PAGE 

Mustard Pickles 151 

Ripe Tomato Pic-kle 152 

Green " " 152 

Gooseberry Catsup 153 

Raspberry Vinegar 153 

SWEET SAUCES. 

Fruit Sauce 154- 

Fresh Fruit Sauce 154 

Orange Sauce 154 

Banana " 154 

Foaming " 154 

Hard " 155 

Southern " 155 

Vanilla " 155 

Sauce for Noodle Pudding 155 

Maple Syrup Sauce 155 

SAVORY SAUCES. 

Vegetable Stock for Sauces 156 

Coloring for Sauces, Soups, etc 156 

Olive Sauce 156 

Sauce Hollandaise 157 

Drawn Butter or Cream Sauce 157 

Curr^' Sauce 157 

Cheese " 157 

Tomato " 158 

Sauce Tartare 158 

Sauce Piquante 158 

SANDWICHES. 

Cheese Sandwiches 159 

Celery " 159 

Nut and Cream Cheese Sandwiches 159 

" Sandwiches 160 

Whole Wheat Bread and Peanut Sandwiches 160 

Olive Sandwiches 160 

SUNDRIES. 

Crackers and Cheese, Toasted 161 

" with Cream Cheese and Guava Jelly 161 

Welsh Rarebit 161 

Cheese Souffle 161 

Straws 161 

177 



PAGE 

Pate a Chou, for Soups 162 

A Filling for Patties 162 

Gruel of Kernel Flour or Middlings 162 

Koumyss 163 

Home-made Baking Powder 163 

Vanilla Extract 163 

Sugar 163 

Spinach, for Coloring 164 

Tomato Paste, for Sandwiches ... 164 

Cheese " " " 164 

MISCELLANEOUS RECIPES. 

Tooth Powder 165 

Japanese Cream 165 

Orange Flower Lotion, for the Complexion 165 

Bay Rum 165 

Fine Lavender Water 166 

Good Hard Soap 166 

PoUsh for Hard or Stained Wood Floors 166 




